Makes 7 Tarts
Ingredients
For the Crust
- 1 cup almond pulp* or store bought almond meal
- 1 cup gluten-free oats
- ½ cup coconut oil
- ½ cup maple syrup
- 1 tsp. salt
- ½ tsp. cinnamon
*Almond pulp is the leftover from making homemade almond milk.
For the Filling
- 1 cup soy yogurt
- 2 kiwis, peeled
- ½ avocado
- juice of 1 lime
- 4 Tbsp. maple syrup
- pinch salt
For the Topping
- more kiwi, chopped
- almonds, chopped
- coconut shavings
Directions
Preheat oven to 350F. Blend together oats and almond pulp (or meal) in food processor. In saucepan, melt coconut oil on low heat, add agave syrup, salt and cinnamon, stir to combine. Pour liquid into oat mixture and blend until dough-like
Create tart shells by pressing dough into the bottom of tart pans and up the sides. (I use seven 4-inch tart pans with removable bottoms). Make crust approx. ½ cm thick. Bake for 15 minutes, or until golden. Cool completely.
In a blender add soy yogurt, kiwis, avocado, lime juice, maple syrup and salt. Blend until smooth.
Scoop kiwi lime filling into tart shells. Top with more chopped kiwi, almonds, and coconut shavings.
Nutrition facts per serving: Calories 380; protein 3g; fat 24g; carbs 44g.
