Vegan No-Bake Gluten-Free Blackberry Tart
Ingredients
Crust
- 1 cup gluten-free oats
- 3 tbsp cacao powder
- 1 tbsp almond butter
- 1 tbsp coconut oil
- 2 tbsp rice syrup
- 20 pitted dates
- vanilla powder
- some water
Filling
- 1 can organic coconut milk
- 3 tbsp sweetener (rice syrup or maple syrup)
- 1 tbsp acai powder
- 1 tbsp tapioca starch
- 3 tbsp agar agar
- vanilla powder
Preparation
Mix all crust ingredients in a high-speed blender.
Press the mixture into a mold and place it in the freezer.
Let the crust set overnight in the freezer.
Pour the coconut milk into a saucepan and bring it to a simmer.
Add the sweetener and simmer for 3 minutes, then stir well.
Add the tapioca starch and agar agar, and cook for another 2 minutes.
Remove from heat and let the mixture cool down until lukewarm.
Pour the filling onto the crust.
Refrigerate for at least 2 hours before serving.
Decorate with desired toppings.
