Serves 8-10 Ingredients Crust: 2 Cup Almond flour 2 Tbsp coconut shreds 4 Tbsp ahorn or maple syrup 3 Tbsp melted coconut oil Filling: 1 pack full fat coconut milk (can is also fine) 2 tbsp maple syrup 2 tbsp corn starch 1/2 tsp agar agar Topping ideas: Roasted almond flakes Strawberries Raspberries Blueberries How to: 1. Melt the coconut oil in a small pan and pour it together with all the crust ingredients and stir until combined. 2. Press the mixture into the bottom of a medium tart pan. 3. Place in the freezer while you prepare the filling of the tart. 4. Heat the coconut milk to a simmer and add all the filling ingredients until it starts to thicken. 5. Pour the coconut custard filling out over the crust and smooth down evenly. 6. Top it with strawberries, blueberries and raspberries. 7. Place the tart in the refrigerator for minimum 2 hours. For the best result keep it 6 hours in the refrigerator. 7. Garnish with roasted almond flakes before serving & enjoy! Bon appétit! Note: Keep the pie in the fridge!