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Plant Based Strawberry Tart

Plant Based Strawberry Tart with Rawcology Chocolate Oat Clusters with Probiotics

Berry tarty good vibes going down this Sunday afternoon ⁠
Here's a plant based, gluten free, minimal bake dessert that is sure to please! ⁠

Ingredients Crust⁠
Ingredients Filling⁠
  • 4 cups strawberries⁠
  • 1/4 cup lemon juice⁠
  • 4 tbsp maple syrup⁠
  • 1 large lemon zest⁠
  • 2 1/2 tbsp arrowroot starch⁠
  • 1 can coconut milk⁠
  • 2 tsp agar agar⁠
  • 2 tsp vanilla ⁠

  1. Preheat oven to 350F. Spray a 11 inch springform tart pan with nonstick spray and set aside.⁠
  2. Add oats and Chocolate Oat Clusters into the base of a food processor and blend together. Add in remaining crust ingredients and pulse to combine. ⁠
  3. Pour onto the tart shell and using your hands and fingers, press the crust up the sides of the springform. Use a flat bottomed ramekin to firmly press the crust into the pan. Bake in oven for 15 minutes. Set aside to cool completely.⁠
  4. Place strawberries, lemon juice and zest, maple syrup and arrowroot starch into a high speed blender. Blend until smooth. Set aside. ⁠
  5. In a small sauce pan, add coconut milk and agar agar powder. Whisk to combine. Gently bring to a boil and then reduce heat to a simmer for 10 minutes, whisking often. ⁠
  6. Once mixture has thickened, remove from heat, add vanilla and stir. Allow mixture to cool slightly for about 10 minutes. Add to blender and blend again. Tap blender a few times to release as many air bubbles as you can and then pour onto prepared crust. Smoothing out the top with an offset spatula if needed.⁠
  7. Place into the fridge for 4 hours or overnight. ⁠
  8. Once ready to eat, gently remove the springform. This can be tricky but achievable! Place onto a serving plate and top as desired.⁠


Plant Based Strawberry Tart with Rawcology Chocolate Oat Clusters with Probiotics