Vegan Chocolate Strawberry Lemonade Tart
Ingredients
- 50 g almond flour
- 75 g pitted dates
- 40 g dessicated coconut
- 35 g raw almonds
- 1 tbsp speculoos butter
- 1-2 tbsp cold water
- a pinch of salt
- 380 g fresh strawberries
- juice from one large lemon
- 75 g unrefined brown sugar
- 1/2 tsp agar agar
- 150 ml full fat coconut milk
- 1/4 tsp agar agar
- 100 g vegan white chocolate
Preparation
Add all ingredients into a food processor and blend on medium speed until the ingredients combine and resemble a wet coarse sand
Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and wall of the tin
Place the crust in the frigde to cool
Add strawberries, lemon juice and sugar into a blender and blend until smooth
Pass the resulting mixture through a fine sieve to remove the seeds from the strawberries
Add the resulting liquid and the agar agar into a small pot over medium heat and bring everyting to a boil
Turn the heat on low and let the mixture boil for 5 minutes
Turn off the heat and let the strawberry lemonade jelly cool for 15 minutes, then pour it over the prepared crust and place it in the fridge to cool for 30 minutes
Add coconut milk and agar agar into a small pot over medium heat and bring everything to a boil
Turn the heat on low and let everything boil for 5 minutes, then turn off the heat and add in the chopped chocolate
Whisk well until the chocolate is melted and the mixture is smooth
Pour it in the tin, over the strawberry lemonade layer and place the tart back in the fridge to cool for at least 4 to 6 hours
