Recipe courtesy of Victoria – Sr. Digital Designer – Garden of Life, Blogger at dotellabelle.com
Ingredients for Crust:
- 1 cup almonds
- 1-1/2 cups rolled oats
- Pinch of sea salt
- 1/4 cup Garden of Life Coconut Oil
- 2 Tablespoons maple syrup
- 1 teaspoon of vanilla extract
Ingredients for Chocolate Layer (optional):
- 1/4 cup Coconut Oil
- 3 Tablespoons pure maple syrup
- 2-3 Tablespoons cacao powder
Ingredients for Filling:
- 1-2 Tablespoons maple syrup
- 1 cup coconut milk
- 1 Tablespoon agar agar flakes
- 1 teaspoon vanilla
- 1 Tablespoon fresh lime juice
- 2 cups raw cashews
Ingredients for Topping:
- Fresh strawberries and blueberries
- Preheat oven to 350 degrees F.
For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse. In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside to cool.
Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes.
No Cream Creamy Filling: Simmer coconut milk, agar agar flakes, vanilla, lime juice and maple syrup in a small pot over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Chill in the refrigerator for about a half hour. Cream will thicken once chilled.
Topping: Top with fresh mixed berries. Keep chilled until ready to serve.