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Red, White and Blue Plant Based Berry Tart
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Red, White and Blue Plant Based Berry Tart
Item/Ref #:
Recipe 58

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Red, White & Blue Plant-Based Berry Tart 

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 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:

 

Preheat oven to 350 degrees F.

 

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.

 

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.

 

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.

 

Topping:

 

Top with fresh mixed berries.

Keep chilled until ready to serve.



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