No-Bake Vegan Coconut Lemon Tart
Ingredients
Crust
- 1 1/2 cup rolled oats
- 1/2 cup desiccated coconut
- 2 tbsp cocoa powder
- 3 tbsp maple syrup
- 1/4 cup nut butter
Filling
- 1 cup full-fat coconut milk
- 1/2 cup almond milk
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- juice and zest of 1 lemon; adjust to taste
- 1 tbsp cornstarch
- 2 tsp agar-agar
- optional coloring: turmeric powder
Preparation
In a food processor, blend the crust ingredients into a sticky, sand-like mixture.
Transfer to a greased tart pan and press into the edges, then set aside to chill.
In a pot on medium-low heat, combine the milks and bring to a simmer while stirring well.
Mix in remaining filling ingredients, then remove from heat and whisk until well-combined.
Let cool for 7-8 minutes and pour into the prepared tart crust.
Place the tart in the fridge to set for 2+ hours before serving.
