Vegan Speculoos Panna Cotta Tart
Ingredients
For the crust
- 40 g fine oat flakes
- 35 g raw walnuts
- 30 g dessicated coconut
- 60 g dates
- 1 tbsp Lotus Biscoff Speculoos spread
- 1/2 tbsp coconut oil (cold)
- 1 tsp vanilla extract
- a pinch of salt
For the filling
- 300 ml full fat coconut milk (from a can)
- 1 tbsp coconut sugar
- 2 heaping tbsp Lotus Biscoff Speculoos spread
- 1+1/2 tsp agar agar
- 1 tsp vanilla extract
- a pinch of salt
Preparation
For the crust
Place all crust ingredients in a food processor.
Pulse a few times, then blend on medium speed until combined.
Transfer the mixture into a 20 cm removable bottom tart tin.
Press the mixture to the edges and bottom of the tin.
Place the tin in the fridge to cool.
For the filling
In a small pot over medium heat, combine coconut milk, coconut sugar, and agar agar.
Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
Turn off the heat and let the coconut milk cool for 3-5 minutes.
Add Lotus Biscoff Speculoos spread and vanilla extract to the mixture.
Whisk until the filling is smooth.
Pour the filling over the prepared crust.
Final steps
Place the tart in the fridge to set for a few hours or overnight.
