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Creamy Coconut Almond Tart with Rhubarb

kept bylaerkin
recipe byVegalicious

4 small tarts


for the crust:

1/4 cup ground almonds
1/4 cup either rolled oats or granola and or bran
1/2 cup whole flour
1/4 teaspoon salt
2 oz.vegan margarine
1 tablespoon agave or maple syrup

for the filling:

1 &1/2 cups soy yogurt
1/2 coconut flakes
3-4 tablespoons powdered sugar, depending on how sweet you want it
1 teaspoon coconut flavoring
1 teaspoon vanilla flavoring

for the rhubarb:

3-4 stalks fresh rhubarb depending on size
1 cup water
splash lemon juice
2-3 tablespoons sugar
optional mint as a garnish



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