Vegan Blue Moon Lime Tart (Print Version)
# Ingredients:
→ Cookie crust
01 -
250 g vegan cookies
02 -
150 g melted vegan butter or coconut oil
→ Lime layer
03 -
300 ml coconut milk
04 -
60 ml agave syrup or alternative syrup or sugar
05 -
80 ml freshly squeezed lime juice (from approximately 2 limes)
06 -
¾ tsp agar powder
→ Blue layer
07 -
3-4 tbsp water
08 -
1 tbsp blue spirulina superfood powder
09 -
320 ml coconut milk
10 -
¾ tsp agar powder
11 -
40 ml agave syrup or alternative syrup or sugar
12 -
1 tsp vanilla extract (optional)
→ To garnish (optional)
13 -
75 g blueberries
14 -
75 g blackberries
15 -
Fresh lime slices
# Instructions:
01 -
Process cookies in a food processor until fine crumbs form. Mix cookie crumbs with melted vegan butter, then press the mixture into a 9-inch tart pan. Freeze for 15 minutes or refrigerate for 30 minutes until solid.
02 -
In a saucepan, dissolve agar powder into coconut milk. Bring to a boil and cook for 1-2 minutes, stirring constantly. Remove from heat and mix in agave syrup and lime juice. Allow it to cool briefly, then pour onto chilled crust. Refrigerate for 1 hour until set.
03 -
Dissolve spirulina powder in water and set aside. Dissolve agar powder in coconut milk in a saucepan. Boil and stir for 1-2 minutes. Remove from heat and stir in agave syrup, vanilla extract, and prepared spirulina water. Pour mixture carefully onto the lime layer. Refrigerate for 2 hours until firm.
04 -
Once the tart is fully set, gently remove from the tart pan. Garnish with blueberries, blackberries, and lime slices. Serve chilled and enjoy!
# Notes:
01 -
Keep the cookie crust completely cool before adding the lime layer.
02 -
To maintain nutrients in superfood powders, use them mainly for no-bake recipes.
03 -
The recipe chill time is not included in the preparation or cook times.