Gluten-Free Vegan Strawberry Tart
Ingredients
Crust
- 1 cup gf oats
- 2 cups chocolate granola
- 2 tbsp Lakanto
- 1 tbsp cacao powder
- 1/3 cup melted coconut oil
- 1/4 tsp salt
Filling
- 4 cups strawberries
- 1/4 cup lemon juice
- 4 tbsp maple syrup
- 1 large lemon zest
- 2 1/2 tbsp arrowroot starch
- 1 can coconut milk
- 2 tsp agar agar
- 2 tsp vanilla
Preparation
Preheat oven to 350. Spray an 11-inch springform tart pan with nonstick spray and set aside.
Add oats and granola into the base of a food processor and blend together until a coarse sand-like texture is achieved.
Add in the remaining crust ingredients and pulse to combine.
Pour the mixture onto the tart shell and press the crust up the sides and firmly into the pan using hands and a flat-bottomed ramekin.
Bake in the oven for 15 minutes. Set aside to cool completely.
Place strawberries, lemon juice, zest, maple syrup, and arrowroot starch into a high-speed blender and blend until smooth. Set aside.
In a small saucepan, add coconut milk and agar agar powder. Whisk to combine.
Gently bring to a boil, then reduce heat to a simmer for 10 minutes, whisking often.
Once the mixture has thickened, remove from heat, add vanilla, and stir.
Allow the mixture to cool slightly for about 10 minutes.
Add the cooled mixture to the blender and blend again.
Tap the blender a few times to release air bubbles and then pour onto the prepared crust. Smooth out the top with an offset spatula if needed.
Place into the fridge for 4 hours or overnight.
Once ready to eat, gently remove the springform, place onto a serving plate, and top as desired.
Tips
Removing the springform can be tricky but is achievable.
