Matcha Panna Cotta tart
Vegan | gluten-free | refined sugar-free .
Happy Easter Monday! Hope everyone had a beautiful weekend
Made this matcha Panna Cotta with coconut crust yesterday. Fast, easy, amazingly delicious and creamy! You have got to try this 🏻
Big thank you to @bestofvegan for featuring and @veganvultures for mentioning me in your story 🏻 .
Recipe makes 6” tart
1/2 cup shredded coconut
1/2 cup gluten free all purpose flour
2-3 tbsp maple syrup
2 tbsp coconut oil
1/2 tsp vanilla extract
Preheat over to 350F. Grease a 6inch tart tin with a removable bottom. In a food processor, mix all ingredients until dough just becomes to form a ball. Firmly press the mixture into the bottom and sides of the tart tin. Bake for 20 minutes. Let cool completely.
200ml coconut cream
100ml coconut milk
2 tsp agar-agar
2 tsp organic matcha powder @zenspiritfoods
3 tbsp maple syrup
Heat the coconut cream, coconut milk, matcha and maple syrup in a medium sized sauce pan until it reaches a low boil. Sprinkle agar agar, bring the mixture to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar and matcha are completely dissolved and the mixture has thickened.
Pour mixture into cooled tart and refrigerate overnight to set. .
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