"An Almond flour crust pie with nondairy vanilla yogurt, blood orange slices and caramel sauce."
Vegan blood orange yogurt tart
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A Note from Feedfeed
Are you looking for a guilt-free springtime dessert? Look no further—this vegan blood orange tart is the perfect tart to create for any special occasion, filled with non-dairy vanilla yogurt and poured into a gluten-free almond crust, and drizzled with caramel.
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 cups almond flour
- 2 tablespoons maple syrup
- 1/4 teasopon ground nutmeg
- 1/8 teaspoons fine salt
- 1/2 teaspoons ground cinnamon
- 2 tablespoons liquid coconut oil
- 1/2 tablespoons coconut sugar
- 1/3 cups water or milk
- 4 tablespoons coconut sugar
- 2 tablespoons creamer or milk of choice
- 1 Handful shredded almonds
- 1 peeled sliced blood orange
Method
Step 1
In a bowl, mix pie crust ingredients: almond flour, maple syrup, coconut oil, salt, nutmeg, and half of the cinnamon, until crumb-like and sticky (note: you can add milk or water to soften if needed, 1 tbsp at a time).
Step 2
Grease mold before filling, poke holes with fork so it doesn’t puff up, sprinkle with more cinnamon and coconut sugar all over (optional), then bake for 10-15 mins at 375 F.
Step 3
To make caramel sauce, add coconut oil and creamer / milk in a small pot on stovetop. Stir / whisk until combined and starts to bubble. Remove from heat once incorporated / sugar is molten.
Step 4
Once pie crust baked, remove from heat and top with yogurt followed by caramel sauce and fruit and nuts of choice