About the Recipe
This vegan blood orange tart is the perfect spring time dessert and best of all is packed with nutrients!
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
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).
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.
To make caramel sauce, add coconut oil and milk in a small pot on stovetop on low heat. Whisk until combined and mixture starts to bubble & thicken. Remove from heat and let cool down.
When ready to serve tart, top with yogurt followed by caramel sauce and fruit and nuts of choice.