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Vegan red currant tart

theveganharmony
Healthy and refreshing summer dessert
Servings 9 pieces

Ingredients
  

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

Instructions
 

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.