Ocean Coconut Panna Cotta Tart
Ingredients
Crust
- 40 g fine oat flakes (gluten free oats for GF version)
- 35 g raw walnuts
- 30 g dessicated coconut
- 75 g dates
- 1+1/2 tbsp cold coconut oil
- 1-2 tbsp cold water
- 1 tsp vanilla extract
- a pinch of salt
Filling
- 400 ml coconut milk (full fat, from a can)
- 1 tsp Unicorn Superfoods Ocean Blend
- 2 tsp agar agar
- 75 g vegan white chocolate
- a few vanilla flavour drops (or your sweetener of choice + 1 tsp vanilla extract)
Preparation
Crust
Place all ingredients in a food processor and pulse a few times, then blend on medium speed until the ingredients combine
Transfer everything into a 20 cm removable bottom tart tin, press it to the edges and bottom of the tin and place it in the fridge to cool
Filling
Add the coconut milk, agar agar and the sweetener in a small pot over medium heat
As soon as the coconut milk starts to bubble, turn the heat on low and let it boil for 5 minutes
Turn off the heat, add in the Ocean blend mix, the chopped white chocolate and the vanilla extract (if you are not using flavour drops) and whisk until everything is combined and the filling is smooth (if any lumps form, just pass the filling through a fine sieve before pouring it over the crust)
Pour the blue filling over the cooled crust and place the tart back in the fridge to cool for at least 4 to 6 hours (I usually let mine overnight)
Decorate as you wish and enjoy
