Creamy Orange Tart

Indulging in dessert doesn't have to mean sacrificing health or ethics. Enter the vegan creamy orange tart, a delightful treat that brings rich flavors and wholesome, plant-based ingredients together. This dessert not only satisfies your sweet tooth but also allows you to feel good about your choices.

Makes 8 servings | ⏱️ 40 mins prepping & baking, plus 3 hours to settle in the fridge | gluten free 🌾

Crust Ingredients:

• 1 cup rolled oats

• 1 cup pecans, chopped

• 1/2 almond flour

• 2 tsp cinnamon

• 1/2 tsp salt

• 1/3 cup melted coconut oil

• 1/4 cup maple syrup

• 1/4 cup almond butter

Pie Filling Ingredients

• 350 grams extra firm tofu

• 1/4 cup freshly squeezed orange juice

• zest of two medium oranges

• 3/4 cup coconut cream

• 2 tsp vanilla

• 1/4 maple syrup

Instructions:

1. Preheat the oven to 180°C (350°F).

2. Gather all the crust ingredients in a large bowl and mix them together.

3. After thoroughly mixing the crust ingredients, transfer the mixture into a pie dish.

4. Using the back of a spoon or your fingers, begin pressing the mixture from the center and move outward toward the edges. You are covering the entire pie dish with the crust ingredients.

5. Put the pie dish on the middle rack in the preheated oven and bake for 30 minutes.

6. As the crust bakes, combine the pie filling ingredients in a blender and blend thoroughly. Avoid using a food processor, as it will result in a grainy texture.

7. Refrigerate the blended pie filling while the crust is baking.

8. After taking the crust out of the oven, allow it to cool for a minimum of 30 minutes before you add the filling.

9. After the crust has cooled, add the pie filling and refrigerate the pie for a minimum of 3 hours to let the filling set.