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  • Masala chai latte tart ☕️🍂
(Plant-based, dairy-free, refined sugar-free, vegan)
Hope you guys enjoy this autumn recipe as much as I do! 
Love, Yuki♡
Ingredients for one 20cm tart tin

Crust
2 cups rolled oats 
1 cup almonds, skin on
2 tbsp flax seeds, grounded 
2 tsp cinnamon powder
2 tsp ginger powder 
Pinch salt 
1 tbsp coconut oil
1 tbsp almond butter 
1 tbsp maple syrup 
16 dates, pitted

Place the almonds and oats in a food processor and blend until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. 
Press the dough firmly into the tart tin.
Place the tart in the fridge whilst making the filling. ~filling 
1 3/4 cup almond milk 
1/2 cup full fat coconut milk 
1-2 slices fresh ginger | 1/2 tsp ginger powder 
1-2 cinnamon sticks | 1 tsp cinnamon powder
2-3 whole green cardamom pods | 1 tsp cardamom powder 
3 anise stars | 1/2 tsp anise powder 
1/4 cup maple syrup
1 1/2 tsp loose black tea leaves (use one regular tea bag if you don’t have loose leaves)
1 1/2 tbsp corn starch
1 tsp agar 
In a medium saucepan, combine almond milk, cinnamon sticks, anise stars and ginger. Bring the mixture to a boil, then lower the heat and simmer for a few minutes.
Add the tea leaves and simmer for another minute. 
Pass the mixture through a sieve and place it back to the heat.
Dissolve the corn starch and agar in 2 tbsp almond milk and add it to mixture.
Simmer until it starts to thicken. Keep whisking. 
Add the coconut cream and whisk until combined. Let it cool down to lukewarm stirring from time to time. Pour the filling over the base. 
Let it cool down completely and place in the refrigerator to set for at least 1 hour.
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    @foodie.yuki

    Masala chai latte tart ☕️🍂
    (Plant-based, dairy-free, refined sugar-free, vegan)
    Hope you guys enjoy this autumn recipe as much as I do!
    Love, Yuki♡
    Ingredients for one 20cm tart tin

    Crust
    2 cups rolled oats
    1 cup almonds, skin on
    2 tbsp flax seeds, grounded
    2 tsp cinnamon powder
    2 tsp ginger powder
    Pinch salt
    1 tbsp coconut oil
    1 tbsp almond butter
    1 tbsp maple syrup
    16 dates, pitted

    Place the almonds and oats in a food processor and blend until finely ground. Add the rest of the ingredients and blend until you get a sticky dough.
    Press the dough firmly into the tart tin.
    Place the tart in the fridge whilst making the filling. ~filling
    1 3/4 cup almond milk
    1/2 cup full fat coconut milk
    1-2 slices fresh ginger | 1/2 tsp ginger powder
    1-2 cinnamon sticks | 1 tsp cinnamon powder
    2-3 whole green cardamom pods | 1 tsp cardamom powder
    3 anise stars | 1/2 tsp anise powder
    1/4 cup maple syrup
    1 1/2 tsp loose black tea leaves (use one regular tea bag if you don’t have loose leaves)
    1 1/2 tbsp corn starch
    1 tsp agar
    In a medium saucepan, combine almond milk, cinnamon sticks, anise stars and ginger. Bring the mixture to a boil, then lower the heat and simmer for a few minutes.
    Add the tea leaves and simmer for another minute.
    Pass the mixture through a sieve and place it back to the heat.
    Dissolve the corn starch and agar in 2 tbsp almond milk and add it to mixture.
    Simmer until it starts to thicken. Keep whisking.
    Add the coconut cream and whisk until combined. Let it cool down to lukewarm stirring from time to time. Pour the filling over the base.
    Let it cool down completely and place in the refrigerator to set for at least 1 hour.

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