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Faux Vanilla Custard

Course Dessert
Keyword dairy free, gluten free

Ingredients

Oatmeal Crust

  • 1½ cup oat flour
  • ½ tsp honey
  • ½ tsp sea salt
  • ¼ cup olive oil
  • 4-5 tbsp Cold Water as needed

Vanilla Custard Filling

  • 1½ cup Sweet Potatoes baked and mashed ~ 2 sweet potatoes
  • 5-6 dates
  • 1¼ cup coconut milk
  • 2 tsp vanilla extract

Fruit Compote Topping

  • 1 cup berries frozen or fresh
  • 2 tbsp honey
  • 1 tsp arrowroot starch

Instructions

Oatmeal Crust

  • Mix the flour and salt together in a large bowl
  • Stir in the Olive OIl and honey until the "batter" is crumbly
  • Add in the cold water as needed until the dough is moistened, but not sticky
  • Press the dough into a pie plate pressing it up the sides as desired
  • To pre-bake teh crust, preheat the oven to 375 degress and bake for 10-12 minutes

Vanilla Custard Filling

  • Blend all the ingredients on high until smooth and creamy
  • Pour on top of the crust
  • smooth the top
  • bake for 45-50 minutes at 350℉
  • Remvoe from the oven and allow to cool before chilling overnight

Fruit Compote Topping

  • Stir together all the ingredients in a saucepan on the stove
  • Cook over medium heat stirring regularly until you have a thick chunky sauce about 10 minutes
  • Top Custard

Notes

Source:
     * I replaced sugar with honey
 
I doubled this recipe
I prebaked the crust to let it good to the sides
 
Cake/custard
 
 *  For the topping I used honey instead of maple syrup
I doubled this recipe to make it thicker