Okay another candy recipe earlier than I begin sharing some savoury once more. My feed is s…

Okay another candy recipe earlier than I begin sharing some savoury once more. My feed is beginning to appear like all desserts once more 🤦🏽‍♀️ vegan plum jelly tart. I’ve been engaged on a (barely) simpler mango model of this tart at present… hoping to get that recipe out quickly. Within the meantime

CRUST:
2 cups walnuts
½ cup sunflower seeds
½ cup rolled oats
2 TBSP maple syrup
FILLING:
Three cups cashews (soaked for 3-Four hours)
1 300g packet natural silken tofu
juice 2 lemons
⅓ cup maple syrup
¼ cup almond milk
2 tsp vanilla extract
1½ tsp agar powder
PLUM JELLY:
eight plums (pitted)
1 cup water
Three TBSP maple syrup
2 tsp agar powder
Methodology
For the crust, break down the walnuts oats and sunflower seeds in a meals processor till it kinds a course crumb. Add maple syrup and course of once more till sticky. Press down evenly onto the bottom and sides of a tart tin and put aside.
For the filling, add all components right into a excessive velocity blender and mix till as easy as attainable. Switch to a saucepan and warmth over low warmth for about 5-6 minutes to activate the agar powder. Be sure you preserve stirring because the combination heats. The combination might be fairly thick however the agar will assist it maintain its form as soon as it’s sliced.
Pour filling over the bottom and put aside within the fridge to set.
For the plum jelly, mix all components in a blender till easy. Transfer combination to saucepan and produce to a low simmer, preserve whisking for an additional 1-2 minutes and take away from warmth.
Pour jelly combination over the tart and easy with spatula if wanted.
Set within the fridge for about 30 minutes – 1 hour.
Enhance with silced plums and cherries or no matter toppings you want.