This is an ideal summer dessert, vegan peach tart which doesn't require any baking! Super smooth and sweet filling on gluten-free crust, topped with fresh summer fruits!
Ingredients
For the crust:
250 g gluten free rolled oats
50 g buckwheat groats
50 g cashews (or any other nuts of choice)
1 tbsp maple syrup
2 tbsp coconut oil
14 medium pitted dates
For the filling:
3 large ripe peaches
2 tbsp lemon juice
400 ml coconut milk (full fat)
75 ml maple syrup
1 tbsp arrowroot powder or cornstarch
2 tsp agar agar powder
Instructions
To make crust:
Grease 23 cm loose-bottom tart tin with coconut oil and set aside.
Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.
Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge, while you prepare the filling.
