Vegan Blackberry Coconut Panna Cotta Tart
Ingredients
Crust
- 1 cup almond meal
- 1/2 cup buckwheat (activated preferably)
- 1/4 cup shredded coconut
- 10-12 large, juicy dates
Panna cotta layer
- 1/2 cup almond milk
- 1 tsp agar powder
- 1 can coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Juice of 1 lemon
Blackberry layer
- 1 1/2 cups blackberries
- 1/4 cup maple syrup
- 1 cup almond milk
- 1 tsp agar
Preparation
Add all crust ingredients to a high-speed food processor and pulse to combine. Once uniform, press into a lined 22cm spring-form tin and set aside.
For the panna cotta layer: Add 1/2 cup almond milk and 1 tsp agar powder to a saucepan over medium heat. Bring to a boil and simmer for 30 seconds. Turn off heat, then add 1 can coconut milk, 1/4 cup maple syrup, 1 tsp vanilla extract, and juice from 1 lemon. Whisk together and pour over the base, then set in the fridge.
For the blackberry layer: Press blackberries through a fine mesh sieve to remove seeds and set aside the pulp. Add 1 cup almond milk and 1 tsp agar to a saucepan over medium heat. Bring to a boil and simmer for 30 seconds. Turn off heat, then add the blackberry pulp and 1/4 cup maple syrup. Whisk together and pour over the coconut layer, then set in the fridge until firm.
Serve immediately from the fridge with extra berries, passion fruit pulp, and Coyo.