These days it’s pretty common to have people in the family who have dietary requirements aka gluten free and vegan! This tart is the perfect dessert to make for Christmas or over summer as it not only can be eaten by everyone it also tastes DELICIOUS! I used Califia Farms Unsweetened Almond Milk because it is plant-based and has no added sugar. This recipe has received the thumbs up from even my non vegan or gf family so definitely give it a go!
Vegan White Chocolate Almond Tart
2 tbsp ground flaxseed 1⁄2 cup oat flour
1 cup almond meal
1⁄2 cup rice flour
1⁄4 cup vegan butter
3 tbsp rice malt syrup 1 tbsp water
200ml
unsweetened @Califiafarms almond milk 250g vegan white chocolate*
1 tsp vanilla
2 tbsp coconut oil
- Pre heat the oven to 180degrees Celsius (fan forced)
- Place all of the pastry ingredients into a food processor and pulse the mixture until combined and the mixture sticks together between your fingers
- Lightly grease a non-stick tart tin (must be one with a removable base) and pour the mixture in. Use your fingers to press the mixture evenly into the tray and up the sides taking time to ensure no holes are left
- Bake for 20-25 minutes or until the edges start to brown, remove and allow to cool fully
- Roughly chop the white chocolate and place it into a bowl with the coconut oil
- In a small saucepan heat the almond milk and vanilla gently until just bubbling
- Pour the almond milk into the bowl with the chocolate and stir gently until the chocolate has melted and the mix is smooth
- Allow the mixture to cool for around 10 minutes before pouring into the tart base and placing into the fridge for 3 hours or overnight to set
- Once set remove the tart from the pan and decorate with fresh berries
*I used the sweet Williams white chocolates – this recipe should also work with dark chocolate if you prefer
