No-Bake Vegan Coconut Peach Tart

No-Bake Vegan Coconut Peach Tart

Made with Native Forest Organic Classic Coconut Milk, Organic Peaches, and Let's Do Organic Arrowroot Starch by @astepfullofyou

Embrace the peak of stone fruit season with this delicious No-Bake Vegan Coconut Peach Tart that is gluten-free and vegan!

This tart is made with a gluten-free oatmeal crust and deliciously sweet peachy filling.

Ingredients ⁠⠀ Crust⁠⠀

• 2 cups gluten-free oatmeal⁠

• 1⁄3 cup unsweetened shredded coconut⁠

• 1⁄2 cup maple syrup⁠

• 1⁄3 cup nut butter of choice (I used almond butter)⁠⠀

Filling

• ⁠1 can (13.5 oz) Native Forest Unsweetened Organic Classic Coconut Milk⁠

• 1 can (15 oz) Native Forest Organic Peaches, peaches only⁠

• 3⁄4 cup organic cane sugar⁠

• 1⁄2 tbsp Let’s Do Organic Arrowroot Starch

• 1 1⁄2 tsp agar agar powder⁠⠀

Toppings⁠: fresh peach slices, strawberries or other fruits of choice⁠⠀ ⁠⠀

Instructions⠀

1. Add all the ingredients for the crust into a food processor and process until a crumb⁠⠀ forms. If it is too dry, add 1 tbsp of maple syrup at a time until the crumbs stick together.⁠

2. Pour the crust mixture into an 8-inch tart pan and press on all sides of the pan to form⁠⠀ the crust. Set in the fridge while you make the filling.⁠

3. Make the filling. Using a blender or food processor, add the peach slices (no juice) and⁠⠀ blend until a puree forms.⁠

4. Add the can of coconut milk, peaches, and the sugar into a pot or saucepan. Bring to a⁠⠀ simmer. Slowly add in the arrowroot powder and agar agar powder. Whisk until it⁠⠀ thickens.⁠

5. Pour the filling into a sieve and allow all filling to drain through (this will allow for a⁠⠀ smoother filling). Pour the filling into your tart pan and set in the fridge for 4-6 hours or⁠⠀ overnight.⁠

6. Once ready, top with desired toppings. I add fresh sliced peaches and strawberries. Enjoy!