CLASSIC NO BAKE COCONUT LEMON TART - GLUTEN FREE AND VEGAN

CLASSIC NO BAKE COCONUT LEMON TART - GLUTEN FREE AND VEGAN

By onegreenplanet.org - Josephine Watmore

Crust:

100g/1/2 cup dates

75g/1/2 cup pecans

75g/1/2 cup almonds

40g/1/2 cup shredded unsweetened coconut plus a little more for sprinkling

Filling:

Half a 15-ounce can of coconut cream

1 1/2 cups plus 2 tablespoons fresh lemon juice

170g/1/2 cup maple syrup or agave nectar

1/2 tablespoon lemon zest

1/2 teaspoon agar agar powder

2 tablespoons cornstarch

60ml/1/4 cup water

Instructions

Take all of the crust ingredients and pulse together in a food processor, until the mixture starts to clump together.  Lightly dust a 10-inch pie dish with coconut, then press the crust mixture evenly into the dish to make the base. Place in fridge while you prepare the filling.

Whisk the coconut cream, lemon juice, zest, maple syrup and agar together in a saucepan. Then mix the corn starch and water together and add to the coconut mixture.  Place on a medium low heat and gently heat the mixture to simmer slightly, whisking constantly. As it heats it should thicken. This should take about 8-10 minutes from start to finish.  Once the mixture has thickened, take off the heat and leave to cool for a minute or two. Pour into the prepared tart base and leave to cool. Once at room temperature cover and place the Coconut Lemon Tart in the fridge for at least 2 hours, or until ready to serve.