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Passion fruit & lemon tart with chocolate crust ( Vegan, Gluten-free & refined sugar-free)



  • 1 1/4 cups gluten-free oat flour
  • 3/4 cup almond meal
  • 3 tbsp cocoa powder
  • 4 tbsp coconut oil
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla bean extract


  • 1 1/4 cups passion fruit pulps
  • Juice of 2 lemons
  • 1/3 cup date syrup or maple syrup adjust to taste
  • 1/2 cup coconut milk
  • 1 tsp agar agar powder


  1. Preheat oven to 180 degrees celsius. Grease a tart tin with coconut oil. Set aside. 
In a food processor, add crust ingredients
    and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15-18 minutes. Transfer to a wire rack and let it cool.

  2. Add passion fruit pulps into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice.

  3. In a saucepan, bring coconut milk, passion fruit juice to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup, lemon juice. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the tart. Chill in fridge for at least 4 hours to set.
    Remove tart from the tart tin, garnish with fruits. Enjoy!