Crust 2 Cups Almonds (Soaked & drained 6-8hours or overnight)
1/3 Cup Coconut Oil - melted
Small Handful of fresh Coriander
Pinch of Sea Salt Filling
1 tsp coconut oil 1 onion - Sliced
3 Mushrooms - Sliced
1 garlic clove - crushed
10 Green beans - Boiled and cut
1 pack of Tofu
4 1/2 tsp Tahini
2 Tbsp Hot Water
2 Tbsp Chickpea Flour
Turn oven onto 180degrees fan forced. Put soaked almonds, melted coconut oil, coriander & salt into a food processor. Turn on and blend until small crumbs. Pour into a tart tin and press ingredients down until tight and not crumbling. Place into preheated oven for 10 - 15 minutes or until it is slightly starting to brown. Take out a cool.
Boil water in a saucepan & place beans to boil. Cook until tender and soft. Heat coconut oil in pan for a 1minute then add in the sliced mushrooms, garlic & onion, cook on a medium heat until soft and onion is transparent - 3-4 minutes.
Add Tofu & tahini into a food processor, blend for about 5 minutes until creamy texture. In a separate dish put hot water & chickpea flour together and stir with a fork until combined. Add this to the tofu mix, then keep the food processor on for another minute or so. Once this is done pour into a bowl & add the mushroom cooked mix & drained beans (Add salt & pepper to taste). This is your filling so pour it into the tin with your cooked base & spread it around until flat.
Place your tart into the oven again for about 10 - 15 minutes or until hard when you press on it.
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