Easy Vegan Lemon Tart with Chocolate Base
Ingredients
Base
- 150 g almonds
- 70 g hazelnuts
- 60 g oats
- 25 g cocoa powder
- 15 Medjool dates
- A pinch of salt
Lemon filling
- 100 ml Alpro 'This is not milk' semi-skimmed drink
- 3 tablespoons lemon juice
- 10 g agar agar
- 60 ml agave syrup
- 2 containers Alpro plant-based quark alternative
- 1 teaspoon vanilla extract
Toppings
- Blueberries
- Raspberries
Preparation
Line the tart tin with baking paper.
Mix all ingredients for the base in a food processor until lightly sticky. Spread over the base and press down firmly. Place in the refrigerator.
Set a saucepan on the heat and warm the Alpro 'This is not milk' semi-skimmed drink with lemon juice. Add the agave syrup. Bring to a boil and add the agar agar. Stir well to avoid lumps.
Add the Alpro plant-based quark alternative and stir well. Heat together and ensure the agar agar is evenly distributed.
Pour the mixture into the tart tin and smooth it out. Place in the refrigerator and let the tart set for at least 4 hours.
Garnish with blueberries and/or raspberries. Enjoy!
