Description
This vegan white chocolate tart is the perfect Spring dessert. Using natural and healthy ingredients, this tart is vegan, gluten free and refined sugar free! Top with strawberries and edible flowers.
Ingredients
Crust:
- 1 1/2 cups gluten free oats
- 1/3 cup pecans
- 4 tbsp coconut oil
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1 tbsp flax seeds
Filling:
- 1/2 can coconut milk, use the creamy part
- 1 1/2 cups non-dairy white chocolate chips
- 1 tbsp agave or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp coconut oil
Topping:
- 6–8 strawberries, halved
- Edible flowers
- 1 tbsp hemp seeds
Instructions
For the Crust:
1. Preheat the oven to 350F.
2. In a food processor, combine all ingredients and process until coarsely ground. Press the mixture into the bottom and sides of a 9 inch tart pan. Bake for 10-15 minutes until golden. Allow to cool.
For the Filling:
1. In a medium saucepan over low heat, combine the coconut milk and white chocolate chips. Stir constantly until the chocolate melts. Remove from heat. Add the remaining ingredients and stir to combine.
2. Allow to cool slightly before pouring over the crust. Refrigerate overnight.
3. Once the filling has set, garnish with strawberries, edible flowers and hemp seeds.
- Prep Time: 10
- Cook Time: 15
- Category: dessert
- Cuisine: american