Monday, July 16, 2018
Ingredients
- Crust
- ¼ cup old-fashioned rolled oats (** see note above about gluten-free)
- ¼ cup shredded coconut, unsweetened
- ½ cup + 1 Tbsp oat flour
- ¼ cup cocoa powder
- ½ tsp fine-grain sea salt
- 1 cup almond meal
- ¼ cup brown rice flour
- 4 Tbsp coconut oil, melted but not hot (+ plus more for oiling pan)
- ¼ cup maple syrup
- 2 tsp vanilla extract
- Filling
- ½ cup whole raw hazelnuts, soaked 2 to 6 hours
- 1½ cups shredded coconut, unsweetened
- 3 cups water
- 5 Tbsp maple syrup
- 2 Tbsp agar flakes
- 4 tsp matcha tea + more to dust
- 1 Tbsp vanilla extract
Instructions
- Make the crust
- Preheat oven to 350 degrees Fahrenheit.
- Thoroughly oil a fluted 9-inch tart pan (with removable bottom) and set aside.
- To the bowl of your food processor, add the oats, coconut, oat flour, cocoa powder and salt. Blend until oats and coconut are finely ground.
- Place the oat mix in a bowl, add the almond meal and brown rice flour. Stir to combine.
- Add the coconut oil and stir until all of the flour is moistened.
- Add the maple syrup and vanilla.
- Mix until the dough has formed a ball. (** If it’s not holding together well, add a tsp of maple syrup. If dough is really sticky .. set it aside for 10 minutes to thicken)
- Wash and dry your hands and press crust thinly and evenly into prepared tart pan.
- Prick with a fork and bake 18 minutes.
- Remove from oven and set aside to cool
https://www.veggiesbycandlelight.com/matcha-custard-tart-with-chocolate-crust/
