The crust takes about 9 minutes to make. Basically, you mix everything together and squeeze it into a tart tin. There's no need to bake!
Fill the bottom of the container with your favourite coconut yoghurt in under a minute. If you like, you can use pre-sweetened yoghurt.
Cut and adorn your pastry with strawberries in 5 minutes.
And take an extra 30 seconds to add fresh basil (or lemon/lime zest) as a garnish.
π₯π²π°πΆπ½π² (plant-based and gluten-free)
CRUST
* 1 cup (250ml) gluten-free rolled oats
* 1 cup (250ml) almonds
* 12 soft dates, pitted
* 2 tbsp coconut oil
* 1 tsp pure vanilla extract
Coconut oil a rectangular tart tin (35x10 cm) with a detachable bottom. Combine the oats, almonds, dates, coconut oil, and vanilla in a food processor and pulse until the mixture forms a dough. Firmly press the mixture into the prepared tart tin's bottom and sides. While preparing the filling, place in the freezer to set.
FILLING
* 2 cups (500ml) coconut yoghurt
* 2 tbsp agave syrup
* 2 tsp pure vanilla extract
In a small bowl, combine all ingredients. Pour the mixture into the tart and chill in the fridge for at least 2 hours to set.
GARNISH
* Fresh strawberries
* Basil leaves
Garnish the top with fresh strawberries and basil. Slice, serve and enjoy!
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Recipe by Breasfastnbowls.
