Vegan Chocolate Panna Cotta Tart
Ingredients
Crust
- 1 cup gluten-free oat flour
- 1/3 cup quinoa flakes @suncorefoods
- 1/2 cup almond meal
- 1 tbsp cacao nibs @suncorefoods
- 2 tbsp cocoa powder
- 4 tbsp coconut oil
- 1 tbsp pure maple syrup (optional)
Chocolate panna cotta filling
- 1 1/2 cups full fat coconut cream
- 1 cup oat milk
- 2 tbsp pure maple syrup
- 150g dark chocolate
- 2 tsp agar agar
Preparation
Preheat oven to 180celsius.
Grease a tart pan.
Set aside.
In a food processor, combine quinoa flakes, oat flour, almond meal, cacao nibs, cocoa powder.
Then add the coconut oil and maple syrup and pulse to combined.
You should get a moist mixture than can be easily moulded.
Firmly press into bottom and up the sides of tart tin.
Bake for 15 mins until crust is golden brown.
Transfer to a wire rack and let it cool.
To make the filling, combine the cream, milk and sweetener in a saucepan, bring to the boil then add melted chocolate, whisk in agar agar.
Let it simmer for 3 minutes until agar is dissolved.
Fill the mixture into cooled tart.
Let sit in the fridge to set, about 4 hours.
Garnish tart as desired with fruits and enjoy!
