No-Bake Vegan Plum Vanilla Jelly Tart
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 12
Ingredients
  • CRUST:
  • 2 cups walnuts
  • ½ cup sunflower seeds
  • ½ cup rolled oats
  • 2 TBSP maple syrup
  • FILLING:
  • 3 cups cashews (soaked for 3-4 hours)
  • 1 300g packet organic silken tofu
  • juice 2 lemons
  • ⅓ cup maple syrup
  • ¼ cup almond milk
  • 2 tsp vanilla extract
  • 1½ tsp agar powder
  • PLUM JELLY:
  • 8 plums (pitted)
  • 1 cup water
  • 3 TBSP maple syrup
  • 2 tsp agar powder
Method
  1. For the crust, break down the walnuts oats and sunflower seeds in a food processor until it forms a course crumb. Add maple syrup and process again until sticky. Press down evenly onto the base and sides of a tart tin and set aside.
  2. For the filling, add all ingredients into a high speed blender and blend until as smooth as possible. Transfer to a saucepan and heat over low heat for about 5-6 minutes to activate the agar powder. Make sure you keep stirring as the mixture heats. The mixture will be quite thick but the agar will help it hold its shape once it is sliced.
  3. Pour filling over the base and set aside in the fridge to set.
  4. For the plum jelly, blend all ingredients in a blender until smooth. Move mixture to saucepan and bring to a low simmer, keep whisking for another 1-2 minutes and remove from heat.
  5. Pour jelly mixture over the tart and smooth with spatula if needed.
  6. Set in the fridge for about 30 minutes - 1 hour.
  7. Decorate with silced plums and cherries or whatever toppings you like.
Recipe by Talida Voinea at https://talidavoinea.au/no-bake-vegan-plum-vanilla-jelly-tart/