Red, White & Blue Plant Based Berry Tart

by Janine Walsh

Red, White & Blue Plant-Based Berry Tart

July 21, 2020 by Marilyn Gemino 

Recipe courtesy of Victoria – Sr. Digital Designer – Garden of Life, Blogger at dotellabelle.com

Serves: 8

Ingredients for Crust:

  • 1 cup almonds
  • 1-1/2 cups rolled oats
  • Pinch of sea salt
  • 1/4 cup Garden of Life Coconut Oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon of vanilla extract

Ingredients for Chocolate Layer (optional):

  • 1/4 cup Coconut Oil
  • 3 Tablespoons pure maple syrup
  • 2-3 Tablespoons cacao powder

Ingredients for Filling:

  • 1-2 Tablespoons maple syrup
  • 1 cup coconut milk
  • 1 Tablespoon agar agar flakes
  • 1 teaspoon vanilla
  • 1 Tablespoon fresh lime juice
  • 2 cups raw cashews

Ingredients for Topping:

  • Fresh strawberries and blueberries

Directions:

 

  1. Preheat oven to 350 degrees F.
  2. For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse. In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside to cool.
  3. Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes.
  4. No Cream Creamy Filling: Simmer coconut milk, agar agar flakes, vanilla, lime juice and maple syrup in a small pot over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Chill in the refrigerator for about a half hour. Cream will thicken once chilled.
  5. Topping: Top with fresh mixed berries. Keep chilled until ready to serve.
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