Ingredients
Cookie Crust
- 8.8 oz vegan cookies
- 5.3 oz vegan butter (melted) or coconut oil
Lime Layer
- 1 ¼ cups coconut milk
- ¼ cup agave syrup (or other syrup or sugar)
- 2 limes (freshly squeezed, approx. 80 ml)
- ¾ tsp agar agar powder
Blue Layer
- 3-4 tbsp water
- 1 tbsp spirulina blue superfood powder
- 1 ⅓ cups coconut milk
- ⅙ cup agave syrup (or other syrup or sugar)
- ¾ tsp agar agar powder
- 1 tsp vanilla extract (optional)
Garnish
- ½ cup blueberries
- ½ cup blackberries
- lime slices
Instructions
- Prepare Cookie Crust: Place the vegan cookies in a food processor and finely crush into crumbs. Alternatively, place cookies in a sealed freezer bag and crush with a rolling pin until fine crumbs are achieved.
- Form the Crust: Transfer the cookie crumbs to a bowl and mix in the melted vegan butter or coconut oil until combined. Press this mixture firmly into the bottom of a 9-inch tart pan with a removable bottom to create an even layer. Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes to let the crust solidify.
- Make Lime Layer: In a saucepan, pour 1 ¼ cups of coconut milk and stir in ¾ teaspoon of agar agar powder until completely dissolved. Bring to a boil, stirring constantly, and cook for 1-2 minutes as per agar instructions.
- Add Flavor to Lime Layer: Remove from heat and stir in ¼ cup agave syrup and the juice of 2 freshly squeezed limes (approx. 80 ml). Allow the mixture to cool slightly before pouring it evenly over the chilled crust. Refrigerate for about 1 hour until this layer sets firmly.
- Prepare Spirulina Water: In a small cup, mix 3-4 tablespoons of water with 1 tablespoon of spirulina powder until dissolved. Set aside.
- Make Blue Layer: In another saucepan, pour 1 ⅓ cups coconut milk and stir in ¾ teaspoon agar agar powder. Bring to a boil, stirring constantly, and cook for 1-2 minutes according to agar instructions.
- Add Flavors to Blue Layer: Remove from heat and stir in ⅙ cup agave syrup, 1 teaspoon vanilla extract (optional), and the prepared spirulina water. Pour the blue mixture carefully over the set lime layer to create a distinct top layer.
- Chill Tart Completely: Place the tart back in the refrigerator and chill for 2 hours or until the blue layer is fully firm and set.
- Serve and Garnish: Once fully set, gently remove the tart from the pan by pressing the removable bottom. Decorate the top of the tart with fresh blueberries, blackberries, and lime slices for a beautiful finishing touch.
- Enjoy: Slice and serve this stunning, healthy vegan tart chilled to enjoy its refreshing tropical flavors and eye-catching colors.
Notes
- Vegan cookies can be purchased or homemade; choose crunchy varieties for best crust texture.
- For coconut milk, use full-fat canned coconut milk for creaminess and flavor.
- Agar agar is a plant-based gelatin substitute essential for setting the layers; follow package instructions if different.
- The crust can be pre-baked at 350°F (175°C) for 8-10 minutes for a firmer texture but chilling works well.
- Adjust sweetener quantities to taste or substitute with maple syrup, cane sugar, or other sweeteners.
- Spirulina powder gives a vibrant blue-green color and adds superfood benefits, but skip if desired for a different hue.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
