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 (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 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 mixture thickens to a custard consistency
Let custard cool for a few minutes before pouring into cups
Leave in the fridge for a few hours until set