For the crust:

• 2.5c rolled oats

• 1/2c cashews

• 2 tbsp maple syrup

• 3 tbsp coconut oil

• 1/2c pitted dates

For the filling:

• 1 grapefruit

• 1/4c Healthade grapefruit kombucha

• 1/2c strawberries

• 2 tbsp lemon juice

• 1.5c coconut milk

• 3/4c maple syrup

• 1 tbsp arrowroot powder

• 2 tsp agar agar powder

To make crust:

1. Grease tart tin with coconut oil.

2. Process oats, and cashews in food processor or blender until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.

3. Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge.

To make the filling:

1. Place grapefruit, strawberries, lemon juice and kombucha in food processor or blender and blend until smooth.

2. Pour grapefruit mixture, maple syrup, and coconut milk into a medium saucepan and stir. Add arrowroot powder and agar powder and keep stirring until everything is incorporated. Place saucepan on burner, bring to boil and allow to cook for approx. 1 minute. Remove from the heat.

3. Using a metal sieve, strain the filling mixture into a small bowl, then transfer it to the tart base. Place in the fridge for at least 4 hours or overnight.