Vegan No-Bake Gluten-Free Blackberry Tart
Ingredients
Crust
- 1 cup gluten-free oats
- 3 tbsp cacao powder
- 1 tbsp almond butter
- 1 tbsp coconut oil
- 2 tbsp rice syrup
- 20 pitted dates
- vanilla powder
- some water
Filling
- 1 can organic coconut milk
- 3 tbsp sweetener (rice syrup or maple syrup)
- 1 tbsp acai powder
- 1 tbsp tapioca starch
- 3 tbsp agar agar
- vanilla powder
Preparation
Mix all crust ingredients in a high-speed blender and press into a mold, then place in the freezer and let sit overnight.
For the filling, pour coconut milk into a saucepan and bring to a simmer.
Add sweetener and simmer for 3 minutes, then mix well.
Add tapioca starch and agar agar, cook for another 2 minutes, and let the mixture cool down.
When the filling is lukewarm, pour it over the crust and refrigerate for at least 2 hours before serving.
Decorate with desired toppings.
