Easy Vegan Pink Tart
Ingredients
Crust
- 1 cup oats
- 3 tablespoons cocoa powder
- 1 tablespoon nut butter
- 1 tablespoon coconut oil
- 20 pitted dates
- 5 dried figs
- 3 tablespoons water
- vanilla powder
- cinnamon
Filling
- 1.5 cups coconut milk
- 3 tablespoons agave syrup or other sweetener
- 1 package fruit powder (raspberry)
- 1 teaspoon ginger blast powder (optional)
- 1 tablespoon tapioca starch or more
- 2 tablespoons agar agar
Preparation
Blend all ingredients for the crust in a high-speed blender and press it into a 28cm round mold, then place it in the fridge.
Pour the coconut milk into a saucepan and bring it to a simmer.
Mix sweetener and fruit powder and simmer for about 5 minutes, stirring well.
Add tapioca starch and agar agar, cook for a few more minutes, and let it cool down.
Pour the lukewarm mixture onto the crust and let it set in the fridge.
For serving, decorate with whatever you like.
