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⠀
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2 cups gluten-free oatmeal
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1⁄3 cup unsweetened shredded coconut
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1⁄2 cup maple syrup
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1⁄3 cup nut butter of choice (I used almond butter)⠀
Filling
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1 can (13.5 oz) Native Forest Unsweetened Organic Classic Coconut Milk
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1 can (15 oz) Native Forest Organic Peaches, peaches only
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3⁄4 cup organic cane sugar
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1⁄2 tbsp Let’s Do Organic Arrowroot Starch
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1 1⁄2 tsp agar agar powder⠀
Toppings: fresh peach slices, strawberries or other fruits of choice⠀ ⠀
Instructions⠀
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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.
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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.
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Make the filling. Using a blender or food processor, add the peach slices (no juice) and⠀ blend until a puree forms.
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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.
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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.
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Once ready, top with desired toppings. I add fresh sliced peaches and strawberries. Enjoy!
