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 the remaining crust ingredients and pulse to combine.
Pour the mixture into the tart pan and press it up the sides and firmly into the bottom using hands and a flat-bottomed ramekin.
Bake in the oven for 15 minutes and set aside to cool completely.
Place strawberries, lemon juice, lemon 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 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 to release air bubbles, then pour onto the prepared crust and smooth the top with an offset spatula if needed.
Place in the fridge for 4 hours or overnight.
Tips
Once ready to eat, gently remove the springform, as it can be tricky. Place onto a serving plate and top as desired.
