Healthier Vegan Monchou Tart
Ingredients
Base
- 100g oats
- 75g almonds
- 100g pitted dates
- 1 tablespoon speculaas spices
- Splash of water
Filling
- 70g cashews
- 4 tablespoons maple syrup
- 300g plant-based yogurt
- Juice of 1/2 lemon
- 8g agar agar and 100ml water
Cherry topping
- Canned cherries
Preparation
Place a piece of baking paper on the bottom of the cake tin and lightly grease the edges.
In a food processor, combine all base ingredients and blend until a firm mixture forms. Add a splash of water if it is too dry.
Press the mixture into the prepared tin and refrigerate while preparing the filling.
Blend the cashews, maple syrup, lemon juice, and plant-based yogurt until smooth and creamy. In a saucepan, heat the agar agar with water for 3-4 minutes, stirring constantly. Add the blended mixture to the saucepan and heat briefly, stirring well.
Spread the filling over the base, then top with the canned cherry layer. Refrigerate for 3-4 hours to set and enjoy.
Notes
Use a 20cm cake tin for this recipe.
