Im blue daba dee daba di .. Coconut tart by @veganmelon
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CRUST (20cm pan)
-1 1/2 cups rolled oats
-1/2 cup desiccated coconut
-2 tablespoons cocoa powder
-3 tablespoons maple syrup
-1/4 cup nut/seed butter
FILLING
-1 cup full-fat coconut milk
-1/2 cup plant-based milk of choice
-1/4 cup maple syrup, or to taste
-1 tablespoon cornstarch
-2 teaspoons agar agar
-1 tbsp lemon juice
-1/2 tsp blue spirulina powder, plus more as needed
-optional: 1/4 tsp matcha or pandan powder, for aqua color
Make the crust: in a food processor, blend all the crust ingredients into a sand-like, slightly sticky mixture. Press into a 7-8 inch tart pan. Set in the fridge to chill.
In a pot on medium heat, combine the milks. Bring to a simmer and stir well. Stir in remaining ingredients until well-combined, then turn off the heat. Optionally, pour through a mesh sieve into a bowl for a smoother consistency. Pour into the prepared tart crust and place in the fridge for 2+ hours to set before serving.
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Im Blue Daba Dee Daba Di .. Coconut Tart By @veganmelon
