Vegan Strawberry Mascarpone Cheese Tart
Ingredients
- 1 1/4 cups gluten-free roll oats
- 1 cup sliced almonds
- 2 tbsp pure maple syrup
- 2 tbsp cocoa butter, melted
- 1 tsp pure vanilla bean extract
- 15 dates, pitted
- mascarpone filling
- 1 1/2 cups macadamia nuts, soaked for at least 4 hours or overnight
- 1 can full fat coconut milk refrigerated overnight
- 1/4 cup pure maple syrup
- 2 tbsp cocoa butter, melted
- 1 tsp pure vanilla bean extract
- 2 tsp fresh lemon juice
- pinch of sea salt
- toppings
- 1 1/2 cups strawberry and red currant
- instructions
Preparation
Grease a 8-inch tart tin with a removable bottom with coconut oil
In a food processor combine crust ingredients and pulse until mixture looks like wet sand
Firmly press the mixture into the bottom and sides of the prepared tart tin
Place in the freezer to set while you work with your filling
In a food processor, add the coconut milk, ,macadamia nuts melted cocoa butter, vanilla, maple syrup, lemon and salt
Process until silky smooth
Pour the filling into the crust
Place tart in the freezer to set, about 2 hours
Garnish the top with fresh strawberries
