Rainbow Root Vegetable Mousse Tart

A colorful and creamy lactose-free mousse tart featuring the earthy flavors of beets and carrots.

Steps

1. Preheat the oven to 350°F (180°C). 2. In a food processor, pulse oats and almond flour until fine. Add maple syrup and coconut oil, pulse until combined. 3. Press mixture into a tart pan and bake for 10-12 minutes, then let it cool. 4. In the same food processor, blend cooked beet and carrot until smooth. 5. Add coconut cream, agave nectar, vanilla extract, and salt, blend until creamy. 6. Pour the mousse filling into the cooled tart shell. 7. Refrigerate for at least 2 hours to set. 8. Slice and serve chilled.

For the tart shell: - 1 cup gluten-free oats - 1/4 cup almond flour - 2 tbsp maple syrup - 2 tbsp coconut oil For the mousse filling: - 1 medium beet, cooked and peeled - 1 large carrot, peeled and cooked - 1/2 cup coconut cream - 3 tbsp agave nectar - 1 tsp vanilla extract - Pinch of salt