Cooking time: 5 mins 

Preparation time: 15 Minutes 
 

Cookie Crust 

1 Pack (350 g) Vegan cookies (I used digestives)   

1/3 cup Vegan butter or coconut oil 

Filling 

2 cup Fresh peaches, mango & strawberries 

200 g Coconut yoghurt 

1/3 Cup Maple syrup 

2 tsp vanilla extract 

1 cup coconut cream whipped* 

½ cup almond milk 

2 tsp agar-agar powder  

*Refrigerate whole tin of coconut cream overnight  

Garnishes 

Fresh strawberries 

Fresh peaches 

Fresh mint 

Instructions 

• Crush cookies in a blender or food processor and transfer to a large bowl, add the melted butter or coconut oil until mixed through. Press the mixture into a tart tin until evenly distributed and place in the fridge to firm. 
• Blend your fresh fruit and add the vanilla, maple syrup and coconut yoghurt. 
• In a medium sized bowl add the refrigerated coconut cream (Only the solid part of the coconut cream) and whip with a electric whisk. Refrigerate until ready to use. 
• In a small saucepan, add the agar-agar and almond milk and bring to the boil whilst whisking and cook for a further 2 minutes.  
• Add the blended fruit mixture to the whipped coconut cream and slowly add in the agar-agar/almond milk mixture. 
• Pour this mixture onto the tart base and refrigerate for at least 3 hours. 
• Top with your favourite fresh fruit and mint garnishes. 

 This recipe was created for us by Georgia aka Koori Kitchen. Georgia is a proud Gamilaroi woman born in small-town NSW, who has a passion for health and food, coinciding to create healthy, wholesome recipes for everyone to enjoy!

Check out Georgia's Instagram page here.