adapted from The Hidden Veggies

Two cans coconut cream	Pour into sauce pan	1/4 cup agar agar	1/4 cup apple cider vinegar (was supposed to be 4 teaspoons)
1/4 cup lemon juice (was supposed to be 4 teaspoons)	2 tablespoons tahini	2 tsp salt	1 tsp garlic powder
1/4 cup tapioca flour	1/4 cup bragg nutritional yeast	Grease mold with refined coconut oil (unless you want a hint of coconut, then use unrefined.)	Arugula microgreens from my garden in bottom of dish.

Blend all ingredients.	Bring to boil and boil for 6 full minutes
Pour hot into dish and refrigerate for 3 hours.
Flip mold over, gently loosen sides with butter knife.

Finished Product

Note: My mold dish was 1 qt. loaf pan.

Per 1/16 of recipe:

Calories: 105, Carb: 3, Protein: 1, Fat: 10, Sodium: 371, Fiber: 0