This lemon coconut tart recipe tastes like the finest fruity dessert that took just that.
PREP TIME: 30 Minutes CHILL TIME: 4 Hours 30 Minutes
INGREDIENTS: 1 ½ cup rolled oats ½ cup desiccated coconut 2 tbsp cocoa powder 3 tbsp maple syrup ¼ cup nut butter 1 cup full fat coconut milk ½ cup plant-based milk ⅓ cup maple syrup 1 tsp vanilla extract Juice and zest of 1 lemon 1 tbsp cornstarch 2 tsp agar agar or gelatin Turmeric powder for coloring (optional)
Place all the ingredients in a food processor and process them until you get a mixture looking like wet sand.
Place the mixture in an 18 cm mold and smooth the surface.
In a pot on medium heat add the milk and mix until they start boiling.
Place it in a fridge while you are making the filling.
Add the rest of the ingredients and turn the heat off.
Mix until the ingredients are all combined.
Leave the mixture to chill for around 10 minutes and then pour it into the mold.
Leave the tart in the fridge for 3 or more hours, the more the better, to chill before you serve it.
Store these for up to 1 week in the freezer. While they can last longer, they are best within the first week of preparing.
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