Vegan Holy Basil and Chocolate Orange Custard Tarts | VegNews

Ingredients

• For the orange shortbread crust:
• 1½ cups oats
• 1½ cups
• raw cashews
• 3 tablespoons
• coconut sugar
• ½ teaspoon salt
• 7 tablespoons coconut oil
• ½ teaspoon orange extract
• ½ teaspoon vanilla extract
• Zest of 1 orange
• For the holy basil chocolate custard:
• 1 cup
• oat milk
• 2 tablespoons dried or fresh holy basil
• 2 to 3 Thai basil leaves
• 2 to 3 sweet basil leaves
• ½ cup cacao powder
• ½ cup coconut sugar
• 1½ tablespoons arrowroot powder
• ½ teaspoon
• agar agar powder
• 1 (13.5-ounce) can room-temperature coconut milk
• ⅛ teaspoon salt
• For the chocolate glaze:
• 2 (3-ounce) bars of
• 72% vegan dark chocolate
• 1 teaspoon grapeseed oil