Vegan Chocolate Lime Tart
Ingredients
Crust
- 40 g rolled oats (use GF oats if needed)
- 35 g raw cashews
- 30 g dessicated coconut
- 75 g pitted dates
- 1 tbsp cold coconut oil
- 1 tsp vanilla extract
- a pinch of salt
Filling
- 200 ml full fat coconut milk (from a can)
- 200 g vegan white chocolate
- zest and juice from 1 lime
- 1 tsp agar agar
- 1/2 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 to a 20 cm removable bottom tart tin, press it to the edges and bottom, and place it in the fridge to cool.
For the filling, place coconut milk, agar agar, lime zest, and lime juice in a medium pot over medium heat and whisk well.
Bring the mixture to a boil, then reduce heat to low and let it simmer for 5 minutes.
Turn off the heat, add chopped white chocolate and vanilla extract, and whisk until the filling is smooth.
Let the filling cool for 5 minutes, then pour it over the prepared crust and place the tart in the fridge to cool for a few hours or overnight.
