No-Bake Oatmeal Tart Crust, Cocoa-Flavored
Ripe banana and a touch of coconut oil hold this simple, rustic, sturdy crust together. Just mix and chill—vegan and gluten-free friendly.
Equipment
- Noda Horo Square S (10.6×10×5.4cm)
- parchment paper
- food processor (for grinding)
- Mixing bowl
- fork
Ingredients
- 30 g Oatmeal for grinding
- 10 g Oatmeal whole
- 22 g Ripe banana
- 2 teaspoon Coconut oil adjust to taste
- 1 teaspoon Cocoa powder
- ¼ teaspoon Cinnamon optional
- a pinch of salt
Instructions
- Grind: Pulse ¾ of the oatmeal (30 g) in a food processor or mill until finely ground.
- Mix: Combine all ingredients in a bowl. Mash the banana with a fork and mix well until the dry bits are gone and the dough comes together.30 g Oatmeal, 10 g Oatmeal, 22 g Ripe banana, 2 teaspoon Coconut oil, 1 teaspoon Cocoa powder, ¼ teaspoon Cinnamon, a pinch of salt
- Press into the tin: Line your tin with parchment paper, then spread the dough evenly. Press it firmly into the corners and smooth the top so it holds together nicely.
- Chill: Cover and refrigerate for at least 1 hour. Chilling creates a firm, stable crust while keeping the oatmeal tender and slightly crumbly.
Notes
- Store in the fridge and enjoy as soon as possible.
- Once filled with vegan custard, the crust can get slightly moist, so it’s best to eat soon after assembling.
- For longer storage, you might coat the crust with gently melted vegan chocolate or a thin layer of coconut oil (to try in the future).
- Using ripe banana adds natural sweetness and helps the dough bind.
- For a gluten-free version, choose oatmeal labeled “gluten-free.”