Vegan Gingerbread Cranberry Tart
Ingredients
Crust
- 250g gingerbread cookies (I used my vegan gingerbread cookies)
- 2 tbsp vegan butter or softened coconut oil
- 6 dates, pitted
Filling
- 250ml almond milk (or any other dairy free milk)
- 1 can full fat coconut milk, the solid part (about 100g)
- 2 tbsp coconut oil
- 4 tbsp maple syrup or agave
- 1 tsp vanilla bean paste
- Pinch salt
- 2 tbsp corn starch, dissolved in 50 ml almond milk
- 1 tsp agar
- 1 cup fresh cranberries + 2 tbsp maple syrup
Preparation
Place the cookies, butter and dates in a food processor and blend until combined.
Press the dough into a 20cm-lined tin.
Place on the refrigerator whilst making the filling.
In a medium saucepan, add the cranberries and maple syrup and cook until soft. Set aside.
In a saucepan, combine almond milk, coconut milk, coconut oil and maple syrup. Add the agar and whisk to combine. Add the corn starch dissolved in almond milk and stir to combine. Add the salt and vanilla bean paste. Heat on a medium heat and gently bring to a boil, stirring continuously.
When the mixture starts to thicken, remove from heat and let cool down a little.
Pour half of the mixture over the base. Top with the cranberries and cover with the remaining mixture.
Place in the refrigerator to set for at least 3 hours (or overnight).
