Vegan Strawberry Tart by @terianncarty ❤ This tasty tart is entirely refined sugar free and gluten-free!!
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1 cup gf oats
2 cups chocolate granola
2 tbsp Lakanto
1 tbsp cacao powder
1/3 cup melted coconut oil
1/4 tsp salt
4 cups strawberries
1/4 cup lemon juice
4 tbsp maple syrup
1 large lemon zest
2 1/2 tbsp arrowroot starch
1 can coconut milk
2 tsp agar agar
2 tsp vanilla
Preheat oven to 350. Spray a 11 inch spring form tart pan with nonstick spray and set aside.
Add oats and granola into the base of a food processor and blend together. You are looking for a course sand like texture. Add in remaining crust ingredients and pulse to combine. Pour onto the tart shell and using your hands and fingers press the crust up the sides of the springform. Use a flat bottomed ramekin to firmly press the crust into the pan. Bake in oven for 15 minutes. Set aside to cool completely.
Place strawberries, lemon juice and zest, maple syrup and arrowroot starch into a high speed blender. Blend until smooth. Set aside. In a small sauce pan add coconut milk and agar agar powder. Whisk to combine. Gently bring to a boil and then reduce heat to a simmer for 10 minutes, whisking often. Once mixture has thickened, remove from heat, add vanilla and stir. Allow mixture to cool slightly for about 10 minutes. Add to blender and blend again. Tap blender a few times to release as many air bubbles as you can and then pour onto prepared crust. Smoothing out the top with an offset spatula if needed. Place into the fridge for 4 hours or overnight. Once ready to eat gently remove the springform. This can be tricky but achievable! Place onto a serving plate and top as desired.
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