by @foodie.yuki
RECIPE | by @foodie.yuki
INGREDIENTS (CRUST)
• 1 cup (100g) spelt flakes
• 1 cup (90g) coconut flour
• 2 tbsp coconut mousse
• 2 tbsp agave
• 1 tbsp coconut oil
• 16 dates, pitted
• 1 tsp vanilla bean paste
• A pinch of salt
INGREDIENTS (FILLING)
• ½ cup key lime juice
• ½ cup lemon juice, freshly squeezed
• 1 ½ cups fat coconut milk
• 1 tbsp coconut oil
• ¼ cup agave or 1 tbsp stevia
• 1 tbsp corn starch
• 1 ½ tsp agar
INSTRUCTIONS
1. For the crust, put the spelt flakes in a food processor and pulse a few times until they are finely ground. Add the rest of the ingredients and blend until you get s sticky dough.
2. Press the dough firmly into the tart tin and place it in the fridge while making the filling.
3. Pour the lemon and lime juice through a sieve into a saucepan together with the coconut milk, coconut oil, and agave. Whisk to combine.
4. Add the corn starch and agar and heat the mixture until it starts to thicken. Let it cool down a little before pouring it over the crust.
5. Place back in the fridge to set for at least 2 hours. Enjoy!