Recipes

👩🍳 About the Chef My name is Ligia. I am a mother and a wife. I am passionate about creating healthy, simple food and dessert recipes. I am passionate about helping others take control of their health. I made this dessert as a healthier version of tart; it is a Vegan dessert. Find me on Instagram: @ligiasfreshbowls 📝 Recipe Summary This beautiful layered tart is a healthier, vegan version of a traditional tart. Attribute Detail Servings 4 people Total Time 2 hours 30 minutes Prep Time 15 minutes Cooking Time 15 minutes Other Time Chilling for 2–3 hours Size of Container 5 inch round pan 📋 Ingredients Component Amount Ingredient Source CRUST $1/2$ cup Walnuts 8 Dried Plums $1/2$ cup Oats 1 tsp Coconut Oil FIRST LAYER 1 cup Coconut Milk 1 Tbsp Coconut Sugar $1 \frac{1}{2}$ tsp Agar Agar Powder SECOND LAYER 1 cup Fresh Mango $1/2$ cup Coconut Water 2 Tbsp Water 1 tsp Agar Agar Powder 🔪 Directions I. Crust Mix walnuts, plums, oats, and coconut oil in a blender until the mixture becomes gooey and ready to spread at the bottom of the pan. II. First Layer (Coconut Layer) Mix coconut milk, coconut sugar, and Agar Agar Powder over medium heat and bring to a boil for 2 minutes. Pour this layer on top of the crust and set in the refrigerator. III. Second Layer (Mango Layer) Mix fresh mango and coconut water in a blender until super smooth. After this step, mix the mango purée, Agar Agar Powder, and 2 Tbsp water over medium heat and bring to a boil for 2 minutes. Tip: Use low to medium heat for mixing the Agar Agar Powder on the stove with the other ingredients. Take out the tart and pour the second layer on top. Set the tart back in the fridge. Decorate with your fresh mango and strawberries. IV. Notes The tart stays good in the refrigerator for 3 days or keeps in the freezer for a longer time. #VeganMangoTart #HealthyDessert #NoBakeTart #AgarAgarRecipe #CoconutSugar #GlutenFreeVegan #SimpleRecipe #MangoDessert #LigiasFreshBowls #VeganDessert

🍫 Triple Berry Chocolate Mousse Tart 👩🍳 About the Chef Hi! I’m Chen Wong, a stay-at-home mom, food fanatic (more like a dessert fanatic!), a thrill seeker, and an experimenter. I love to try out new things, even if it means that I fail a bunch of times along the way. There is nothing more rewarding than to find a new recipe that no one has ever made before and it turns into a success! INSTAGRAM @sweets.simplified | WEBSITE https://www.google.com/search?q=sweetsimplified.com 📝 About the Recipe This recipe came with many trials and errors. There were so many failed attempts in trying to make the Agar Agar Powder and the mousse smooth, then there were other attempts in trying to make sure the fluffy and airy consistency of a mousse was right. A good mousse isn't too stiff, yet it is firm enough to hold itself together. Another important aspect of this recipe is the difficulty in managing chocolate. From melting it to helping it stay warm and liquid-like, to incorporating it with the colder whipped cream, timing is just about everything for this recipe. 📋 Ingredients Component Amount Ingredient OREO CRUST 50 Oreo Cookies 1 cup Coconut Oil, melted CHOCOLATE MOUSSE LAYER 1 cup Heavy Whipping Cream $1/4$ cup Sugar $1/4$ cup Chocolate Chips 1 tsp Agar Agar Powder 2 Tbsp Hot Water BERRY LAYER 1 cup Mixed Berries $1/4$ tsp Agar Agar Powder $1/4$ cup Sugar Servings 8–10 people Total Time 6 hours Prep Time 1 hour Cooking Time 1 hour Other Time Chilling for 4 hours Size of Container $14 \times 5.6$ inch tart pan 🔪 Directions I. Oreo Crust Preheat the oven to $350^{\circ}\text{F}$. Crush the Oreo cookies in a food processor until they are like fine sand. In a heatproof bowl, microwave the coconut oil until it has thoroughly melted. Mix the melted coconut oil into the bowl of crushed Oreos. Use your hands to mix the melted coconut oil with the crushed Oreo cookies and then press it firmly into a tart pan. Bake in the oven for 10 minutes before taking it out to cool in the pan. II. Chocolate Mousse Layer Melt Chocolate/Whip Cream: In a heatproof bowl, microwave $1/4$ cup of the heavy whipping cream at 30-second intervals until it starts to simmer. Once it starts simmering, immediately take it out and cover it with the chocolate chips. Make sure to spread the chocolate chips evenly. Allow it to sit for 1–2 minutes. In the meantime, pour the remaining $3/4$ cup of heavy whipping cream and sugar into a stand mixer and whip it until stiff peaks form. Set the whipped cream aside. Activate Agar: Fill a separate small bowl with 1 Tbsp of water and the Agar Agar Powder. Microwave it for 10 seconds. Take it out to stir gently before placing it back into the microwave for another 10 seconds. Continue to do this until the Agar Agar Powder solidifies the water. Then, take the remaining 1 Tbsp of hot water and pour it into the Agar Agar Powder mixture. Stir until it becomes slightly loosened before placing it back into the microwave for 10 seconds. This will cause the Agar Agar Powder to transform back to a smooth thick liquid mixture. Blend Chocolate: Once the chocolate chips have softened slightly, stir the chocolate mixture vigorously until it is completely homogeneous and all the chocolate chips have melted. (An immersion blender can be helpful in this process). Take a spoonful of the whipped cream left in the stand mixer and blend it into the chocolate mixture to balance out the temperature. Fold Mousse: Once the whipped cream has been thoroughly blended, pour the chocolate cream into the whipped cream and gently fold them together. Continue to fold until there is no distinction between the chocolate cream and the whipped cream. Pour this chocolate mousse into the Oreo crust and refrigerate for at least 2 hours. TIP: Chocolate and Agar Agar Powder are very time and temperature sensitive. You want to be sure to keep a close eye on them, continually checking and stirring them so that no film forms over each of those layers. III. Berry Layer Simmer: In a small saucepan, bring the blended mixed berries, sugar, and Agar Agar Powder to a slight simmer. Stir continuously until the sugar and Agar Agar Powder have been thoroughly incorporated, then turn off the heat and pour into a separate bowl. Cool and Set: Allow the berry mixture to sit until it is cool to the touch. However, be sure to stir it occasionally to prevent a film from forming on the top. Once the berry mixture has been cooled, pour it over the chilled chocolate mousse layer and refrigerate for another 2 hours. #TripleBerryTart #ChocolateMousse #OreoCrust #NoBakeDessert #AgarAgarRecipe #HomemadeTart #DessertFanatic #HomeBaking #SweetSimplified #ChocolateBerry

🌸 Zephyr: Light and Beautiful Berry & Apple Dessert 👩🍳 About the Chef Hi, my name is Madina, I'm 26 now and I live in New York for 5 years. My passion is baking! I love to make sweets, and make others happy when I give them my treats as a piece of my love! But the most important thing is, I am a mother of two wonderful babies, and I try to use the best and healthy ingredients for them. I hope you can enjoy my recipes too, and make your family or friends happier with a piece of your sweet masterpiece! Find me on Instagram: @LazizMadina 📝 About the Recipe Zephyr is a very light and full of vitamins dessert. It is also very beautiful to serve or place in a gift box. The best part? There is no flour, milk, and no baking! It consists of berries, apples, or any fruits you love and want to add. 📋 Ingredients Component Amount Ingredient PURÉE 1 Egg White (or substitute aquafaba in the same portion, approximately $40\text{g}$) $1/2$ cup Apple and Berry Purée (Total $150\text{g}$) $1/2$ cup Sugar SYRUP 1 cup Sugar $1/2$ cup Water 2 tsp Agar Agar Powder Yield 14–16 pieces Total Time 8 hours 15 minutes Prep Time 1 hour Cooking Time 15 minutes Other Time Chilling for 7 hours 🔪 Directions PURÉE Preparation Prepare Apples: Wash and cut one green apple into 4 pieces. Put it in a saucepan, add 2 Tbsp water, and let it cook until very soft (about 15 minutes). Combine and Simmer: Mash the apple, and strain it through a sieve. In a separate saucepan, add $200\text{g}$ of any berries you like (raspberries, blackberries, strawberries, or just banana). Mash them in the saucepan and simmer until the purée is very thick. Strain and Measure: Strain the berry purée through a sieve and add it to the apple purée. The final weight of the mixed apple and berry purée should be $150\text{g}$. Sweeten and Chill: Add $1/2$ cup of sugar while the purée is still warm; the sugar should be dissolved in the purée. Put the purée into the refrigerator until it's completely cooled (you can make it the night before). Tip: Freeze remaining purée and use it for the next time. Add Egg White: When the purée is chilled, pour it into a bowl of the mixer. Add 1 egg white (substitutes for aquafaba in the same portion, approximately $40\text{g}$). SYRUP Preparation Combine: In a saucepan, combine $1/2$ cup water, 2 tsp Agar Agar Powder, and 1 cup sugar. Boil and Reduce: Place over medium heat, bring the syrup to a boil, then reduce the heat to low and cook for 5 minutes. Whisk continuously until the syrup has thickened and pours from a spoon without dribbling, or reaches $230^{\circ}\text{F}$ ($110^{\circ}\text{C}$). Remove: Remove the syrup from the heat. ZEPYHR Assembly Whip Purée: Start beating the egg white and purée until it's very light and doubled or tripled in size. At the same time while beating egg and purée, proceed with the syrup. Tip (Electric Mixer): If you have an electric hand mixer, beat the egg/purée until doubled in size. Then start the Agar Agar Powder Syrup, because you need to whisk the syrup constantly until it will be ready. Add Syrup: With the mixer on the lowest speed, start pouring the syrup slowly into the egg and purée mixture. Be careful not to cook your eggs in the purée mixture. Whip to Soft Peaks: When all syrup is poured, change the mixer to the highest speed and beat for 2 or 3 minutes until soft peaks form. Pipe: Transfer the ready mixture to a piping bag with a Wilton 1M tip (or any tip you have) and pipe Roses onto parchment-lined baking sheets. Set: Let them stabilize or dry for 6 to 12 hours. Finish: When the roses have glossy tops and easily come off, match 2 halves together, sandwich them, and roll them in powdered sugar. Tasty and beautiful zephyrs are ready! 💡 Alternative Tip If you don't want berries, you can make it with fruits, add orange zest, or cover it with dark chocolate. You can also use zephyr as a filling layer in the cake, or use any silicone molds for the shape you want (do not forget to brush the mold with oil). #ZephyrRecipe #HomemadeMarshmallow #RussianDessert #AgarAgar #NoBakeSweets #BerryDessert #PipingTechniques #HomemadeCandy #MadinaBakes #FruitPurée

🍵 Super Easy No-Bake Matcha Mousse (Vegan-Friendly!) This is a super easy, no-bake Matcha Mousse recipe that anyone can make.Using coconut milk and agar agar, you can even turn it into a fully vegan dessert.With just a few simple ingredients, you’ll create a luxurious, creamy treat bursting with matcha flavor. 💚 🥄 Ingredients 150 g (5 oz) white chocolate 500 ml (2 cups) coconut milk 85 g (1/4 cup) honey 6 g (2.5 tsp) agar agar 7 g (2 tsp) matcha powder 3–5 tbsp water 👩🍳 Recipe Steps Place the chopped white chocolate into a mixing bowl. Heat the coconut milk and honey in a pot until warm. Pour the heated milk mixture over the chocolate and stir until fully melted. In a separate pot, combine agar agar, matcha, and water, then bring to a boil. Add the matcha mixture to the chocolate mixture and whisk until smooth. Transfer to a blender or mix well in the bowl. Pour into serving cups or bowls and refrigerate for 1 hour. Garnish with black sesame seeds — then enjoy your silky Matcha Mousse!     #MatchaMousse #NoBakeDessert #WhiteChocolate #VeganDessert #MousseRecipe #MatchaRecipe #AgarAgar #EasyDessert

🥭 Heavenly No-Bake Mango Mousse Bars  These creamy and refreshing Mango Mousse Bars are the perfect treat for summer! They are easy to make and feature a light, airy mango filling coated in smooth white chocolate. 📝 Ingredients (Based on Video Steps) Component Approximate Ingredients (Quantities estimated based on visual ratios) Mango Base Diced Mango (1 cup or 2-3 small mangoes) Liquid Sweetener (e.g., honey, maple syrup) Agar Agar Powder (Approx. 1 tsp) Mousse Heavy Whipping Cream (1 cup) Cooled Mango Base Coating & Decoration White Chocolate Melts (for dipping) Crushed Freeze-Dried Mangoes (for topping) 🔪 Method 1. Prepare the Mango Base Puree Mango: Place the diced mango and a small amount of liquid sweetener (like honey) into a food processor or blender and blend until smooth puree forms. Cook Puree: Transfer the mango puree to a small pot and turn the heat to medium. Add Agar Agar: Add the agar agar powder to the puree and mix thoroughly. Sweeten: Add more honey or preferred sweetener and stir continuously until the mixture simmers and the agar is completely dissolved. Cool: Remove the pot from the heat and set the mango mixture aside to cool completely. 2. Make the Mousse Whip Cream: Place the heavy whipping cream in a bowl and whip using a stand mixer or hand mixer until stiff peaks form. Temper (Optional): Add a spoonful of the cooled mango puree to a small separate bowl and mix it together with a spoonful of the whipped cream to lighten the puree. Fold: Pour the tempered mango mixture (or the entire cooled puree) into the whipped cream. Gently fold them together with a spatula until a uniform, pale yellow mousse forms. 3. Mold and Freeze Pipe into Molds: Transfer the mango mousse mixture to a piping bag (or use a spoon) and pipe it into the popsicle/mousse bar molds, filling them about halfway. Insert Sticks: Insert the popsicle sticks into the center of the mousse. Fill and Smooth: Finish filling the molds to the top with the remaining mousse. Use a knife or spatula to scrape the excess and smooth the surface. Freeze: Freeze the bars overnight until they are completely solid. 4. Coat and Decorate Prepare Topping: Crush the freeze-dried mangoes into small pieces using a rolling pin or food processor. Unmold: Carefully pop the frozen mousse bars out of the silicone molds. Chocolate Coating: Melt the white chocolate (you may want to add a little coconut oil to thin it). Dip each frozen bar individually into the chocolate coating, letting the excess drip off. Decorate and Enjoy: Immediately sprinkle the crushed freeze-dried mangoes onto the chocolate coating before it sets. The cold bars will set the chocolate quickly. Serve and enjoy! #MangoMousseBars #NoBakeDessert #HomemadePopsicles #WhiteChocolateCoating #SummerTreats #VeganGelatin #AgarAgar #TropicalDessert #EasyDessert

🍓 Vegan Strawberry Boba (Tapioca-Free) A super fun recipe to make with your kids at home! 💗 This recipe is different from the traditional boba recipe because it's made without tapioca or any starch flour. The star ingredient in my recipe is agar agar, a vegan gelatin made from red algae that is colorless, tasteless, and flavorless. 📋 Ingredients Frozen or Fresh Strawberries: 1 cup 🍓 Water: 1 cup Agar Agar Powder: 2 tsp Maple Syrup (or liquid sweetener of your choice): $1/4$ cup 🔪 Method Blend: Add all the ingredients (strawberries, water, agar agar powder, and maple syrup) to a blender and blend until completely smooth. Boil: Pour the mixture into a saucepan. Bring it to a boil and continue to boil for 3–4 minutes, stirring to ensure the agar agar is fully dissolved. Mold: Pour the hot mixture into boba molds (or a similar silicone mold). Chill: Place the molds in the refrigerator to chill and set for at least 1 hour. Serve: Take the boba out of the mold. Use them to make a strawberry boba milk drink and enjoy! 😉😋   #StrawberryBoba #VeganBoba #HomemadeBoba #TapiocaFree #AgarAgarRecipe #DIYBoba #KidsActivity #VeganGummy #StrawberryRecipe #BubbleTea

🍰 No-Bake Vegan Cranberry Cheesecake A Healthy, Vegan, & Gluten-Free Dessert that is perfect for any occasion! Attribute Detail Ready in 60 minutes (plus chilling time) Serves 8–10 servings 📋 Ingredients Crust Gluten-Free & Vegan Graham Crackers: 215 g Vegan Melted Butter: 85 g Cheesecake Layer Vegan Cream Cheese: 400 g Orange Zest/Peel: 1 tbsp Coconut Milk (full fat recommended): 200 ml Organic Raw Cane Sugar: $1/4$ cup (or $1/8$ cup monkfruit sweetener) Agar Agar Powder: $1 \frac{1}{2}$ tsp Cranberry Jelly Layer Unsweetened Cranberry Juice: 1 cup Juice of $1/2$ Orange (freshly squeezed) Agar Agar Powder: 1 tsp Decorations (Optional) Fresh Cranberries Fresh Rosemary Sprigs Vegan White Chocolate Chips 🔪 Preparation Method 1. Prepare the Crust Using a food processor, add the graham crackers and pulse until they form fine crumbs. Add the melted vegan butter and blend until the mixture is fully combined and cohesive. Press the crust mixture firmly into a 9-inch cheesecake or pie pan. 2. Make the Cheesecake Layer In a separate saucepan, combine the coconut milk, agar agar, and sugar. Cook over low heat, stirring constantly. Bring to a boil for 3–4 minutes to ensure all the agar agar and sugar are completely dissolved. Remove the mixture from the heat. In a large bowl, combine the vegan cream cheese and orange zest. Slowly whisk the warm coconut milk mixture into the cream cheese mixture until completely smooth. Pour the cheesecake mixture evenly over the prepared crust. Place the pan in the freezer to set while you prepare the final layer. 3. Prepare the Cranberry Jelly Layer In a clean bowl, mix the cranberry juice, orange juice, and agar agar. Transfer the mixture to a pot and boil for 3–4 minutes over low-medium heat, stirring continuously. Remove from the heat and allow the mixture to cool for a few minutes. Pour the cranberry jelly mixture gently on top of the chilled white cheesecake layer. 4. Chill, Decorate, and Serve Set the cheesecake in the fridge to chill until completely firm (this may take several hours). Once fully set, remove the cheesecake from the fridge. Decorate the top with fresh cranberries, rosemary sprigs, and vegan white chocolate chips, or any other preferred garnish. Slice and enjoy! #VeganCheesecake #NoBakeCheesecake #CranberryCheesecake #GlutenFreeVegan #HealthyDessert #AgarAgarRecipe #HolidayDessert #PlantBasedSweets #EasyVeganRecipe

Your request: Please proofread this recipe too (Lemon Tart Recipe). I have proofread and reorganized your Lemon Tart Recipe for better clarity and structure suitable for a blog post. 🍋 Elegant Vegan Lemon Tart with Raspberry Gel Shells I. Flaky Vegan Pie Crust 📋 Ingredients Flour: 300 g Sugar: 15 g Salt: 1 tsp Coconut Oil (solid): 125 g Ice Cold Water: 175 ml 🔪 Method Combine Dry Ingredients: Whisk together the flour, sugar, and salt until well combined in a large bowl. Cut in Oil: Add the cold coconut oil. Use your hands to roughly mix the oil into the flour until the mixture achieves a crumbly, sandy consistency. Add Water: Pour in the ice-cold water and stir together using a spatula. The dough will look rough, but you should be able to easily press it together into a firm dough with your hands. Roll and Line: Pour the dough onto a floured work surface and roll it out until it is approximately $1\text{ cm}$ thick. Prepare Pan: Line the base of a tart shell with parchment paper and lightly oil the sides with coconut oil. Transfer Dough: Gently roll the dough onto your rolling pin, then roll it back out over the tart pan. Pass the rolling pin over the top of the shell to remove the excess dough. Chill: Pierce the bottom of the tart shell with a fork, then set it in the fridge to chill until firm (about 20 minutes). Bake: Once chilled and firm to the touch, bake the shell at $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) for 20–30 minutes, or until it is a light golden brown. Set aside to cool completely before adding the lemon filling. II. Bright Yellow Vegan Lemon Curd Filling 📋 Ingredients Sugar: 150 g Corn Starch: 12 g Agar Powder: 1 tsp Zest of two lemons Turmeric: $1/2$ tsp (for color) Coconut Cream: 250 ml Lemon Juice: 125 ml (freshly squeezed) 🔪 Method Mix Dry Ingredients: In a bowl, mix together the sugar, corn starch, turmeric, and agar powder, and set aside. Combine Wet Ingredients: In a pot, combine the lemon zest, coconut cream, and fresh lemon juice. Whisk: Whisk the dry ingredients (from Step 1) into the wet ingredients until smooth. Boil: Place the pot over heat and bring to a boil for 1–2 minutes. Remember: You must boil agar powder to activate its gelling properties. Fill and Chill: Pull the curd off the heat and pour it directly into your cooled tart shell. Set the tart in the fridge to chill until the filling is completely set up. III. Raspberry Gel & Decorative Shells 1. Raspberry Gel Ingredient Amount Raspberries 150 g Water 300 g Sugar 200 g Agar Agar 1 tsp Method: Boil Gel: In a pot, combine the water, raspberries, sugar, and agar powder. Bring to a boil for 1–2 minutes. Strain: Pour the raspberry mixture into a bowl lined with a strainer to remove the seeds. Chill: Pour the liquid into a container and chill in the fridge until completely set. Blend: Once set, transfer the raspberry gel to a blender and blitz until you achieve a silky smooth and shiny finish. Pipe: Pour the gel into a piping bag and set it aside. 2. White Chocolate Shells Method: Melt Chocolate: Melt vegan white chocolate in the microwave. (Tip: If the chocolate is too thick, thin it out with a bit of coconut oil or cocoa butter.) Coat Molds (First Layer): Fill the chocolate shell molds completely with the melted chocolate. Tip them over and pour out the excess, then place them upside down on top of a rack to dry/set. Second Coat (Optional): If the first coat is too thin once set, repeat the process: fill the mold, dump the excess, and place upside down on the rack to set again. Fill with Gel: Once the shells are set, pipe in the raspberry gel, leaving a small amount of room for the final layer of chocolate. Set Gel: Pop the filled shells into the freezer for about 15 minutes to allow the gel to set slightly. Cap with Chocolate: Pour some melted chocolate over the set gel, then use a knife or bench scraper to gently scrape off the excess chocolate, creating a flat back. Final Set: Set the finished shells aside until the chocolate is totally set. Remove them from the molds and place them onto a sheet of parchment. Garnish (Optional): For a shimmery, pearlescent look, finish the shells off with pearlized luster spray. IV. Assembly and Decoration Once the lemon tart is set and the chocolate shells are ready, you can decorate the tart however you like. Add the sea shells, fresh edible flowers, or fresh berries to the top before serving.   #VeganLemonTart #HomemadeTart #LemonCurd #VeganBaking #PlantBasedDessert #RaspberryGel #AgarAgarRecipe #CoconutOilCrust #ElegantDessert  

🥂 Prosecco Gummy Bears: An Elegant, Adult-Friendly Treat! 📝 Ingredients Prosecco: 250 ml Agar Agar: 6 g Sugar: 25 g Gummy bear molds and dropper 👩🍳 Method Combine Ingredients: Combine all ingredients (250 ml prosecco, 6 g agar agar, 25 g sugar) in a pot. Boil: Set the pot over medium heat and bring to a rolling boil for 1–2 minutes. Transfer: Remove from the heat and transfer the mixture to a smaller bowl to prevent it from cooling too quickly. Fill Molds: Use a dropper to fill the silicone gummy bear molds with the mixture. Refrigerate: Refrigerate for 20–30 minutes until the mixture is completely cooled and firm. Serve: Pop them out of the molds and serve immediately. ✨ [OPTIONAL] Tip for Chewy Texture For a Chewier Texture: If you prefer a chewier, more traditional gummy texture, let the finished gummy bears dehydrate overnight on a drying rack. #ProseccoGummies #AdultGummies #CocktailGummies #EdibleCocktails #ProseccoRecipe #AgarAgarRecipe #PartySnacks #DIYCandy

        🐻 Homemade Gummy Bears: A Chewy and Delicious Recipe! 📝 Ingredients and Tools 1 cup of Fruit Juice (Select the flavor you will enjoy!) 3 teaspoons of Agar Powder 2 tablespoons of Sugar Gummy bear mold Dropper 👩🍳 Gummy Bear Recipe Steps Mix Juice and Agar: Add 3 teaspoons of agar powder to 1 cup of fruit juice. Boil over Medium Heat: Bring the mixture to a boil over medium heat. Add Sugar: Once it starts to boil, add 2 tablespoons of sugar. Dissolve Sugar: Stir until the sugar is completely dissolved. Continue Boiling: Boil the mixture for 2 more minutes. Cool Down: Cool the mixture for 10 minutes. Fill the Mold: Using a dropper, add the mixture into the gummy bear mold. Solidify: Let the mixture solidify until hard. Room Temperature: 1 hour In the Refrigerator: 30 minutes Pop Out: Once it’s hard, the gummy bear jelly will easily pop out of the mold! Serve & Enjoy! ✨ [OPTIONAL] For Extra Chewy Texture For extra chewy texture, allow dehydration of the gummy bears by adding the following step after Step 9: Let the gummy bears dry: Room Temperature: 36 hours Inside a Food Dehydrator: 8 hours at $113^{\circ}$ Fahrenheit ($45^{\circ}\text{C}$). #GummyBearRecipe #HomemadeGummies #EasyRecipe #DIYSnacks #AgarGummy #VeganTreats #KidsActivity #ChewyCandy  

  Mango Falooda   Details Servings: 2 Total time: 2 hours Preparation time: 30 minutes Cooking time: 30 minutes Additional time: Chilling for 1 hour Shelf life: 3-4 days in the refrigerator   Ingredients Mango puree - 1 cup Agar agar powder 1 Tbsp Milk/ Nondairy alternative - 2 cups Sugar - 2 Tbsp Cornstarch - 2 Tsp Cardamom powder - a pinch (optional) Instructions   1. Add 1 Tbsp Agar agar powder to 1 cup of mango puree and bring it to a boil. Keep stirring frequently. You can use store bought mango pulp or make it from scratch by putting chopped mango pieces in a blender and making a smooth paste. Add some sugar if the pulp is too sour or not sweet enough.   2. Turn off the stove as soon as it boils and pour into a container or mould to set. I used a 4”x8” glass baking dish. Keep it in the refrigerator until it sets (about 1 hour).     3. Demold and place the mango jelly block on a flat surface. Using a grater with small holes, grate the jelly block. Press the grater on one end of the block and drag it towards you in one single motion to get long noodle-like strands. Repeat this till you have the required amount of noodles. I used up about three fourths of the block to make noodles and cut up the remaining block into small cubes.     4. Heat milk or any nondairy alternative of choice in a saucepan. Add 2 Tbsp of sugar. Bring it to a boil. Make cornstarch slurry by dissolving 2 Tsp of cornstarch in a little water and add it to the hot milk. Keep stirring until the mix thickens. Add a pinch of cardamom powder and mix well. The cardamom powder gives a wonderful aroma to the mix, however you can skip it or add some vanilla extract instead. Turn off the heat and let the mixture cool down. Refrigerate it if needed.   5. For the final Step, pour some of the prepared milk mix into a bowl. Carefully place the mango jelly noodles. Garnish with some slivered almonds and rose petals (optional).

  Vegan Rice Crispies   Details Serving Size: 16 crispy treats Total time: 50 minutes Preparation time: 5 minutes Cooking time: 15 minutes Additional time: at least 30 minutes to chill Shelf Life: 5 days in the refrigerator Container size: Any size pan will work depending on desired thickness     Ingredients ½ cup aquafaba(the liquid from a can of chickpeas) 1 cup white sugar 2 tsp agar powder ½ tsp vanilla extract ½ tsp cream of tartar 5 cups of puffed rice cereal Cooking tools required: hand or standing mixer   Instructions 1. Gather all ingredients and line a baking dish with parchment paper   2. Combine all ingredients (except for the cereal) in a saucepan over medium heat while whisking constantly. Simmer for 5 minutes, until everything has dissolved and the mixture looks like a thick syrup.   3. Transfer ingredients to a bowl.   4. Beat the mixture for 10-12 minutes with a hand mixer until the mixture has turned white and sticky.   5. Fold cereal into the mixture with a spatula   6. Pour mixture into baking dish, making sure to firmly press everything down so they stick. Now is the time to add sprinkles if you choose to!   7. Refrigerate or freeze until firm. Cut and enjoy! TIP When combining ingredients in the saucepan, start by whisking together the aquafaba and sugar until it dissolves, followed by the remaining ingredients. Make sure you whisk constantly while it’s simmering to prevent burning.   Made by Marissa Acosta

PB&J Fit for Kings and Queens   Details   Servings: 6-7 Total time: 2 hours and 30 minutes Preparation time: 1 hour Cooking time: 40 minutes Additional time: chilling 30 minutes Shelf period: Up to a week in the refrigerator Container size: 4in mini tart pans, medium saucepan, hand whisk, and wire rack.   Ingredients   212g all-purpose flour or 1 1/2cups all-purpose flour 60g sugar or 1/3cup sugar 80g coconut oil or 1/2cup coconut oil 8tbs cold water 100g sunflower seed butter or 7Tbs sunflower seed butter 14oz grapes 2Tbs water 1 1/3cup sugar 15oz water 1tsp of citric acid or lemon juice 1 1/4tsp agar-agar 1tsp salt 13oz or 1 can of unsweetened coconut cream 3tsp vanilla (optional) ½-1cup of powdered sugar 20g powdered sugar or 2 tbs powdered sugar 5oz oatmilk 1/2tsp agar-agar 2 cup of rice 10 mint leaves for garnish ( optional) 3 raspberries for garnish ( optional )   Instructions   1. In a large bowl combine 212g of all purpose flour, 60g granulated sugar, and 1tsp of salt whisk that together. Then add your 80g of coconut oil and combine with your hands till your dough has an almost sand like texture.   2. Add *tbs of ice cold water to your mixture and mix it together till a loose dough forms. Then dump on your work surface and start to kneed for 3-5 minutes till the dough comes together. Then cover with saran wrap and let it rest for a couple minutes.   3. After your dough has rested take approx 100g of dough (about 6-7tbs) and roll it to be 6x5in square. Next you place it in your tart molds and cut off the excess. Then you get a fork and poke a whole bunch of holes at the bottom of the dough.   4. Cut a small square of parchment paper or wax paper and put it on top of your tart mold and fill it with rice. After you’ve filled all your tart molds preheat your oven to 350F. Bake your tarts for 10 minutes. After 10 minutes take out the parchment and rice and bake for another 5 minutes. ( The rice is to make sure the dough doesn't rise in the oven and the rice weighs it down)   5. While your tarts cool make your “peanut Butter mixture” Add 100g of sunflower butter to a small bowl and add about 20-24g of powdered sugar and mix till it becomes a paste like consistency.   6. Once your tart shells have cooled spread about a tbs of the mixture at the bottom of the tart shell. That's our first layer to our Pb&J fit for kings and queens.   7. To make our grape jelly we are going to wash 14oz of grapes. Next you are going to put your grapes in a medium sized sauce pan and crush with your hands. ( I recommend not to wear a white shirt or your white shirt will have delicious grape juice splatters on it) To your crushed grapes add 2tbs of water and bring it to a boil. Once it's been brought to a boil turn the heat down to low and simmer for 10 minutes.     8. After 10 minutes remove from the heat and strain the juice. To the juice you have left ad 15oz of water and bring the mixture to a low simmer. Once the juice starts to simmer add 1 ⅓ cup of sugar and 1tsp of citric acid. Once your sugar is dissolved reduce for 5 minutes.   9. Now that your juice has reduced add 2 1/2tsp of agar-agar and cook on medium high for 3 minutes and make sure to whisk your mixture constantly. ( Make sure to taste your mixture before you add the agar-agar to see if it needs more acidity or sweetness.) Take the pan off the heat and use a dropper or a spoon to distribute the jelly mixture into the tart shells.     10. While our jelly sets we are going to start our coconut cream. Take a can of coconut cream, vanilla, and powdered sugar and put it into a small bowl and start to whip it together. ( i use a handheld stand mixer because it easier but you can use a regular whisk you'll just be getting one heck of an arm work out)   11. Take 5oz of oatmilk and heat it up on the stove on medium high. When it starts to simmer add ½ tsp of agar-agar. After you let that cook down, slowly add it to your coconut cream while whisking. Once that's well combined add 40-50g in your tart molds and let it set in the fridge till it's time to serve. When it's time to serve your dessert fit for Royalty you can add your garnishes for a finishing touch.   ( This recipe might be confusing because I use grams, as a baker I've noticed that weighing your ingredients leads to perfect results every time and it helps you make desserts fit for royalty. You don't have to use grams but I like my desserts to be very precise. But this recipe is all about fun and traveling back to your childhood so do anything you want and I totally encourage making this with kids because not only does it taste good and allergy-friendly it's really fun to make, especially mashing the grapes with your fingers.)   Made by Leyah Buster

Pom Poms   Details   Makes 24 Approximate total time: 2 hours   Ingredients   1/2 cup juice (I used Pom Pomegranate juice) 1 1/2 tsp sugar 1/2tsp + a pinch agar agar 1 cup chocolate chips 1 Tbs coconut oil 4oz dark chocolate vegan chocolate chips (about 1/2 cup) 1/4 cup sugar 1/4tsp tapioca starch (Makes about 1 gummy tray plus extra, enjoy the leftover bears as a treat! Toss them in caster sugar, and if you want them to be a little sour, blend the sugar with vitamin C crystals) 1/2 cup coconut cream (1 can) (if using full fat canned coconut milk, be sure to put the can in the fridge as soon as you get home to make it easier to remove the fat)   Chef Notes If you are not vegan and prefer milk chocolate, feel free to use that! Also to make these more fun and colorful you can use white chocolate and food coloring for the shells!   What you’ll need   Measuring cups (preferably metal, if not that’s okay too!) Can opener Measuring spoons Plastic gloves Small cheap paint brushes Small sauce pot Small Whisk 1-2 gummy bear trays 1 dropper Small bowl Spoon Silicone Tray 1” half spheres Sheet pan Silpat mat/non stick mat Rack Small bowl Spoon Two snack sized or sandwich sized baggies   Instructions   Gummy bear part The first thing you will need to do is make your tapioca so that it can set in time!   1. In a small saucepot combine juice, agar agar powder, and tapioca starch   2. Stir, and continue to stir as you heat the mixture until it comes to a gentle boil. Allow to boil for a few minutes, then turn off the heat.   3. After the mixture cools for a few minutes, use the dropper to fill the bears on the mold. Be sure to pop any bubbles before they set.   4. Allow to cool on the counter so the mixture will set before you move them to the fridge to finish setting     Second part 5. Combine Chocolate Chips and coconut oil in a small microwave safe bowl.   6. Microwave in 20-30 second intervals, stirring between each until the chocolate is melted and smooth. Gently mix with a spoon to avoid making air bubbles.   7. Using a small spoon, on each tray fill 12 half spheres, pressing the chocolate all the way up on the sides. Then quickly swirl and turn the tray upside down over the rack that is inside a silpat lined sheet pan to allow the excess chocolate to drip out.   8. When the chocolate is done dripping out (it takes less than a minute), move the tray to the refrigerator to allow the chocolate to set.   9. While the first layer of chocolate is setting, we will make the pudding part of our filling and the come back to the chocolate spheres. Third part   10. Put coconut fat in a small bowl. If chilled, microwave for 1 minute. If not, heat for 30-45 seconds.   11. Add your chocolate chips and sugar into the hot coconut fat. Stir until dissolved. Microwave for an additional 30 seconds if needed to fully melt and dissolve chocolate and sugar.   12. Once all ingredients are fully mixed, allow to cool for a few minutes. Then pour the chocolate pudding into two plastic ziplock bags and place in the fridge to finish cooling.     Final Steps! (This may take a while....)   13. If you chocolate and coconut mixture has cooled, microwave for 30 seconds or until soft and runny.   14. Apply a second layer of chocolate in the half sphere molds.   15. While the chocolate is setting, let’s prepare our assembly station.   REMEMBER! when working with chocolate, you want everything to be cold. So crank the A/C or open a window to let cold air in. Work on a chilled surface like a chilled sheet pan or a cool stone counter top. (To prevent a mess on the counter, lay down a layer of plastic wrap for an easy clean up) Have gloves, small paint brushes, and warm chocolate on stand by.     16. Remove your fruity bear tapioca from the molds onto a plat and set aside at your work station. Put any leftover fruity tapioca bears in an air tight container in the fridge to enjoy later.   17. Gently remove chocolate domes from the mold and put them on the chilled work surface.   18. By now, your pudding should be nice and thick, and not too runny. Fill half of your chocolate domes with the chocolate pudding, almost all of the way.   19. Place a tapioca bear on each half, and put a small glob of pudding on top of the bear, careful not to get any on the edge of the chocolate sphere. If you do, just wipe it away.   20. Now we are going to use the other empty chocolate spheres. Using your small paint brush, brush melted chocolate onto the edge and then press it onto the filled chocolate dome. Press together, and paint extra chocolate on the seem to help it hold. Place on the cool pan. Do this with all of your chocolates until they are finished and allow to set in the refrigerator for 30 minutes until set. Then gently remove from the molds, and enjoy!!   Adults only! You may use an exact knife to shave away any extra chocolate to make it into a more smooth sphere.     Alternatively, an adult can use a lighter to heat a metal measuring cup. Place the empty chocolate sphere on the hot metal to lightly melt the edges and place it on top of a filled sphere to fuse them together Made by Linden Fussell

Spring is a season of colours, with blossoming of flowers and abundance of fruits. This Influenced me. Passionate about your health, then this fruit lover's dream is just for you. Loaded with fresh fruits with a nutty, crunchy base and sugar free , it satisfies your sweet cravings guilt free. Anyone who loves food. In Uae it would cost Aed 45. In the USA probably $ 5.5 - 6. ★Funfact! colourful vibrant sweet , Has a fragrant aroma   ★ DETAILS Prep Time: 20 minutes Cooking Time: 18 minutes Cooling Time: 2 hours Total Time (prep + cooking + cooling): 2 hours 38 minutes Serve for 6 individual portions and two, 4 inches cakes   ★SUITABLE DIET vegan, vegetarian, gluten free, sugar free, protein rich, wholefood plant based   ★ INGREDIENTS Base ¼ cup each of roasted buckwheat groats, gluten free oats, pistachios, pumpkin seeds, golden raisins , 4 pitted dates, 3 tbsp pistachio butter, 1tsp each of cardamom powder, vanilla extract, few fresh mint leaves, pinch of salt.   Mango Fruit Layer 300g ripe mango puree, 2tsp agar agar powder, 50g fresh pineapple puree, 175g water, 30g finely chopped mango   Blue Spirulina Layer 250g thick cashew milk, 175g water, 2tsp agar agar powder, 1tsp blue spirulina powder, few blackberries.   Strawberry Layer 250g strawberry puree, 175g water, 2tsp agar agar powder, 115g thick coconut milk, few cut strawberries. White chocolate 30g, a pinch of green spirulina. Fresh edible flowers to decorate.     ★ INSTRUCTIONS   1. Base Blend the dates and raisins. To it add the rest of the ingredients except nut butter and blend to a coarse sticky mix. Lastly, add the nut butter. Knead into dough. Place the dough between 2 parchment paper and roll it approximately ¼ cm thick. Cut out circles. Take 6 circles and place them in the flower moulds to get flower shape. Refrigerate for 10 minutes and take them out of the mould. They are ready.   2. Place the remaining 2 circles on the bottom of the 4 inch cake tin   3. For the flower moulds - Place the fresh flowers at the bottom.   4. Mango layer dissolve the agar agar in the water. Bring to a boil, stirring continuously. Now add the mango and the pineapple purees to the boiling water. Stirring continuously. Once thickened, let it cool a bit, then pour into the moulds. Sprinkle some cut mangoes on top of it.   5. Blue Spirulina layer dissolve the agar agar in water, bring to boil and add the milk and 1 tsp spirulina powder. Once thickened pour over the mango layer and add some blackberries.   6. Strawberry layer dissolve the agar agar in water, bring to boil. Now, add the milk to it and let it boil. Take off the flame and add the strawberry puree to it. Combine well. Pour over the blue spirulina layer. Top it off with cut strawberries.   7. For the 4 inches mini cakes follow the same procedure of fruit layers simultaneously and then decorate with fresh flowers.   8. Cool in the fridge till set.   9. Only for the 6 individual mini cakes. Melt white chocolate in Bain Marie style. Add green spirulina powder. Spread the melted chocolate on the crunchy base and immediately place the fruit layers on top of it. This will fuse the fruit layers with the crunchy base together. Place in the fridge for a few minutes.   ※ For base -mint and cardamom is optional . i like the freshness of mint. Seeds , nuts and nut butter can be as per your taste buds.. Can also replaces dates and raisins with alternative sweetener. Can buy Kasha , or roast buckwheat groats at home till they turn golden brown. Fruit layers- can use fruits of your choice. Fruits need to be ripe and sweet. Coconut or cashew milk or a combination of both is the best. Decorate with or without flowers.   Made by Mona Irfan

Spring is in the air!! Colourful spring dessert to celebrate the season with kiwi dessert. A creamy dessert with kiwi goodness, it's a perfect spring dessert I think. This dessert is my preparation made with agar agar. Sponge cake filled with incredible light mousse and kiwifruit pieces. Kiwi jelly on top. A spectacular no-bake kiwi mousse cake is a perfect spring dessert. ★ DETAILS Prep Time: 15 minutes Cooking Time: 20 minutes Cooling Time: 35 minutes Total Time (prep + cooking + cooling): 70 minutes Serves for 6 people   ★SUITABLE DIET vegan, vegetarian, halal   ★ INGREDIENTS Cake Layer Vanilla sponge cake - 100g Kiwi puree - 1/2 cup Sugar - 1/4 cup   Mousse Layer Agar-agar powder - 1 tablespoon Water - 1/2 cup Whipping cream - 250ml Chopped kiwi pieces - 3/4 cups Condensed milk - 1/2 cup   Kiwi Jelly Layer Kiwi cubed pieces - 3/4 cup Sugar - 1/2 cup Agar-agar powder - 1 teaspoon Water - 3/4 cup   ★ INSTRUCTIONS   1.Cake layer : In a thick bottom saucepan boil water, kiwi puree and sugar for 5 minutes. Switch off the flame and stain them. Place the thin cake layer in the pudding tray. Drizzle some kiwifruit juice on top of the cake layer. 2. Mousse layer : Boil the agar agar powder with 1/2 cup water. When it dissolved completely switch off the flame and set it aside for 5 minutes. Whip the cream until thick and add agar-agar mixture and condensed milk. Fold gently. At last add kiwifruit pulp and chopped kiwifruit pieces. The mousse layer is done now. Pour over the cake layer. Refrigerate until it sets. 3.Kiwi jelly layer : Boil water, agar agar and sugar in a thick bottom saucepan. When it dissolved completely. Switch off the flame. Arrange the kiwifruit pieces in a square tray and pour the agar jelly layer over the fruits. Refrigerate until it's done. Cut into any shape you like and arrange the top of the mousse layer. Serve chilled.   Made by Mrs Sohail

Coffee Choco Dessert   Details Servings: 3 people Total Time: 1 hours 45 minutes Preparation Time: 30 minutes Cooking Time: 15 minutes Additional Time: Chilling for 1 hour Shelf Period: up to 3 days in the refrigerator Container Size: 6-inch glass   Ingredients chocolate agar - agar powder 1 tbsp sugar 2 ounce water 3 cups white agar - agar powder 1 tbsp instant coffee 1 tbsp liquid milk 3 cups   Instructions 1. add water 2. add sugar 3. add agar - agar powder 4. cook while stirring until boiling .. 5. pour into 2 different bowls, one thin square container, one normal square container 6. chill until hard, then cut to squares 7. cut the agar-agar in the thin container to rounds shape 8. stick the round agar - agar pieces to the rim of the glass 9. cook the white dough, add liquid milk 10. add sugar 11. add the agar - agar powder 12. add coffee 13. stir until it boils 14. pour the mixture into the glass, let it cool 15. pour the squares agar - agar into the glass 16. pour the squares agar - agar into the glass until it's full 17. serve cold and enjoy   Made by  Erna dapoeerna Prihandayani

Eva's Crepes - Vegan Dark Chocolate Sauce   Ingredients 3 Tablespoons Agar Agar 2.5 Cups Vegan Dark Chocolate (I like the brand HU), finely chopped 1 Cup cold water ½ Cup pure cane sugar 8 x 8 baking dish Vegan butter or Coconut oil to grease the baking dish Food processor   Instructions   1. Mix in Agar Agar into cold water in a pot. Stir continuously. Bring water to a boil and keep stirring until it is all dissolved. Once dissolved, gradually add in sugar. Remove from heat and let rest for a few minutes. 2. Boil 1 cup of water in a separate pot and add to cold water.   3. Pour it into a food processor. Now add in your chocolate. Mix on low until everything looks smooth. About 1 min or so.   4. Pour mixture slowly into your baking dish, using a spatula to thoroughly clean everything out.   5. Let sit in the fridge for about 1 hour or so or until slightly firm on top.   6. Mix it with a large spoon and add to ice cream, crepes, or fresh strawberries! Enjoy!   Made by Eva Pawelko

#Dairy-free #Vegan #Vegetarian #Gluten-Free #Peanut-Free Summertime bonfires are not the same as a vegan... Missing out on making smores and roasting little white marshmallow puffs over the fire is a tragic moment! Which is why I wrote this recipe. These are inspired by the cutest Japanese dessert, Dango, which are sweet, colored dumplings served on skewers. They can also be roasted over a fire. This is especially appropriate since Agar Agar (the key ingredient here) had its first recorded use in Japan.   I am a female 24-year-old, living in Costa Rica and originally from South Africa. Apart from being a vegan chef and recipe creator, I teach yoga, enjoy traveling, and hiking through nature. I found joy in working in the kitchen since I was a child and although I don't have a formal culinary education, cooking is now my greatest passion. My dream is to travel the world, serving vegan food to raise awareness around sustainability and reduce violence against animals.     Servings: 6 Total Time : 25 minutes. Prep Time : Two ingredients must be soaked in water overnight. The rest can be prepped in less than 5 min. Cooking Time : 20 minutes. Shelf period : 5 days Size of Container : 1" X 1" ice cube size, one tray makes 15 cubes.   INGREDIENTS Rice Flour Tapioca Flour Soy Milk Agar Agar Powder Maple Syrup Soaked Dates Almond Butter Blended Caramel Sauce   COOKER / TOOL Skewer Stick   What is Dango? 🇯🇵 Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). (Reference from : Wikipedia)   ★ TIP ★ Tapioca flour can be omitted, or use arrowroot powder instead.     🥣 DIRECTION   Step 1. First Layer   1/4 cup Rice Flour 1 Tbsp Tapioca Flour 3/4 cup Soy Milk 1 Tbsp Agar Agar Powder 2 Tbsp Maple Syrup     1) Mix all ingredients thoroughly. Pour mixture into a medium pot and bring to a boil while continually stirring. It will smooth out and thicken. Once it is ready after about 7 minutes, pour into an ice cube tray, filling each space only halfway.     Step 2. Caramel Sauce   5 Soaked Dates 1/4 cup Almond Butter   1) Soak the dates overnight, until soft like butter. Blend all the ingredients on high speed until it becomes a caramel consistency. Set aside the mixture.   Step 3. Second Layer   1/4 cup Rice Flour 1 Tbsp Tapioca Flour 3/4 cup Soy Milk 1 Tbsp Agar Agar Powder Blended Caramel Sauce   1) Repeat the steps used for the first layer and fill the other half of the ice cube shapes with the caramel marshmallow mixture. Leave to cool in the fridge for 20 minutes. Using a silicone ice cube mold will be essential because the marshmallows will pop out much easier. Skewer them, roast them or cover them with chocolate and edible stars.       ♥︎   ENJOY! Your "Vegan Caramel Marshmallows" from Mekaila Tyrrell   Click to go @veganfairybites  

A colourful spring dessert. Full of flavour and to die for. Made with a pie crust of almonds and a vibrant yellow filing of mangoes, turmeric, coconut and agar agar! Simple dessert for any occasion. Fun dessert for the Easter Holidays or afternoon tea treat. “Go on, I dare you to have a slice!” 😋 ★Funfact! Mango tart is free from unrefined sugars Mangoes contain high levels of vitamin C, fibre and pectin making it a perfect fruit that helps in controlling high cholesterol level. Another benefit of eating mangoes is that it cleanses your skin from deep inside your body. It treats pores and gives a glow to your skin. This tart also contains Agar Agar has many nutritional benefits including calcium, folate, fiber and manganese.     ★ DETAILS Prep Time: 15 minutes Cooking Time: 1 hour Cooling Time: 3 hours Total Time (prep + cooking + cooling): 4 and 15 minutes Serves for 6 people   ★SUITABLE DIET Vegan, diary-free, gluten-free and vegetarian   ★ INGREDIENTS Pie crust ingredients 1/4 cup of flaked almonds or almond flour 1/4 of plain all purpose flour or gluten-free flour 25 grams soft vegan butter Pinch of sea salt 1 teaspoon of powdered organic sugar 5 tablespoons of distilled water Parchment paper and rolling pin   Mango filing 1/2 cup of full fat coconut cream 1 mango pureed 1 teaspoon of cardamom powder 1 teaspoon of turmeric powder 1 teaspoon of vanilla 2 tablespoons of maple syrup (optional) 1 teaspoon of gluten-free organic corn flour or tapioca 1 teaspoons of Agar agar   ★ INSTRUCTIONS   1. Preheat the oven to 400°F (200°C).   2. Add dry ingredient to a mixing bowl: Almond flour and plain flour   3. Add powder sugar with a pinch of salt   4. Add vegan butter (very soft at room temperature) to the dry ingredients   5. Rub vegan butter well into the flour mixture   6. Add distilled water a little at a time. Slowly forming the ingredient to a dough   7. Add dough to parchment paper. Knead for 2 minutes before rolling out the pastry.   8 Add pastry to a non-stick quiche tin with removable base 300mm   9. Place in the refrigerator for 20 minutes   10. Remove from the fridge, place baking beans to the pastry and bake for 15 minutes. Remove pastry from the oven and set aside whilst making the tart filling   11. For the filing add coconut cream to a saucepan with cardamom pod and vanilla followed by corn flour.   12. Whisk into a light custard   13. Puree the mango and add this to the coconut custard   14. Mix the mango and coconut custard.   15. Add Agar Agar to the mixture. Mix well until the Agar Agar is well dissolved.   16. Pour the filing ingredient to the pastry case   17 Leave to until cooled   18. Place in the fridge for 4 hours or overnight for best results.   Decorations   Mango roses / Edibles rose / Dragon fruit (this is optional! Delicious on it’s own)   ※ Store in the fridge and use within 3 days. Enjoy 🙂❤   Made by Monica - Nutritiouslymonica