Vegan red currant tart
theveganharmony
Healthy and refreshing summer dessert
CRUST
- 14 dates 100 g
- 100 g 1 cup almond meal
- 40 g 1/3 cup oat flour
RED CURRANT FILLING
- 360 g red currant
- 3 g 2 tsps agar agar
- 30 g coconut sugar
- 4 g 1 tbsp corn starch (or tapioca starch)
COCONUT CREAM
- 380 g 1 1/3 cup coconut milk (canned)
- 35 g 2 tbsps agave syrup
- 1 tbsp vanilla essence
- 3 g 2 tsps agar agar
CRUST
Soak dates in cold water overnight to soften them and then blend them into smooth paste.
Add oat flour and almond meal and mix it in.
Press the dough into a pie mold.
RED CURRANT FILLING
In a pot put red currant, agar agar and coconut sugar, stir and bring to a boil.
When it starts boiling, stir in corn starch and cook on medium heat for 3 minutes.
COCONUT CREAM
Put coconut milk, agave syrup, vanilla essence and agar agar in a pot, stir and bring to a boil.
Pour cooked cream over the red currant filling.
Let it cool down, decorate, cut into pieces and enjoy.