Ingredients

tart crust

200 g ground almonds

90 g oat flour

100 g dates

40 ml plant-based milk

1 tablespoon maple syrup

50 ml liquid coconut oil

filling

600 ml coconut milk

70 ml maple syrup

1 1⁄4 tsp agar-agar

3 tablespoons cornstarch

1 teaspoon vanilla

preparation

Mix the dates with the milk and maple syrup.

Now knead all the ingredients for the base into a dough and press it into a baking pan lined with baking paper so that a 1-2 cm high edge forms.

Bake the base at 180 degrees top/bottom heat for 10-12 minutes.

For the filling, mix the coconut milk, maple syrup, agar-agar and cornstarch in a saucepan with a whisk and bring to the boil on medium heat.

Cook for a few minutes, stirring constantly, until the mixture has thickened.

Spread the mixture on the tart base and place the panna cotta tart in the fridge until the filling is firm. Decorate with fresh figs and enjoy.