Healthy Vegan Custard Tarts
Ingredients
For the cups
- 65g soaked Dates
- 40g Protein Powder (I used @macr0mike cheezecake)
- 40g Almonds
- 30g Rolled Oats
For the custard
- 1 cup Lite Canned Coconut Milk
- 1 tbs Corn Flour
- 1 tbs Brown Rice Syrup
- Pinch of Turmeric (for colour)
Preparation
Mix together base ingredients in a blender; it should still be a little chunky.
Using your hands, form desired cup shapes. Alternatively, you can use a muffin tin as a mould, but I just used my hands and put them on a plate.
Place the cups in the fridge to cool and set.
For the custard, add ingredients to a saucer and whisk together before bringing to medium heat. Stir continuously until the mixture thickens to a custard consistency.
Let the custard cool for a few minutes before pouring into the cups. Leave in the fridge for a few hours until set.
