Ocean Coconut Panna Cotta Tart
Ingredients
- 40 g fine oat flakes (gluten free oats for GF version)
- 35 g raw walnuts
- 30 g dessicated coconut
- 75 g dates
- 1.5 tbsp cold coconut oil
- 1-2 tbsp cold water
- 1 tsp vanilla extract
- a pinch of salt
Crust
- 40 g fine oat flakes (gluten free oats for GF version)
- 35 g raw walnuts
- 30 g dessicated coconut
- 75 g dates
- 1.5 tbsp cold coconut oil
- 1-2 tbsp cold water
- 1 tsp vanilla extract
- a pinch of salt
Filling
- 400 ml coconut milk (full fat, from a can)
- 1 tsp Ocean blend mix
- 2 tsp agar agar
- 75 g vegan white chocolate
- a few vanilla flavour drops (or your sweetener of choice + 1 tsp vanilla extract)
Preparation
Place all crust ingredients in a food processor and pulse a few times, then blend on medium speed until the ingredients combine.
Transfer the mixture into a 20 cm removable bottom tart tin, press it to the edges and bottom of the tin, and place it in the fridge to cool.
For the filling, add coconut milk, agar agar, and sweetener to a small pot over medium heat.
As soon as the coconut milk starts to bubble, turn the heat to low and let it boil for 5 minutes.
Turn off the heat, add the Ocean blend mix, chopped white chocolate, and vanilla extract (if not using flavor drops), and whisk until everything is combined and smooth. If lumps form, pass the filling through a fine sieve.
Pour the blue filling over the cooled crust and place the tart back in the fridge to cool for at least 4 to 6 hours or overnight.
Decorate as desired and enjoy.
