Ingredients
Scale
- 2 cups gluten-free oats or oat flour
- ½ cup ground almonds
- ½ teaspoon salt
- ⅓ cup melted vegan butter or coconut oil
- 2 tablespoons maple syrup
- 2 cups raspberries
- ⅔ cup water, divided
- 3 tablespoons sugar or syrup (to taste)
- 1 teaspoon agar powder
- 7 oz vegan white chocolate, chopped
- 200 ml coconut cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a food processor, blend oats and almonds into a fine flour. Mix in salt, melted vegan butter, and maple syrup until combined. Press into the tart pan and bake for 15 minutes until golden brown; cool completely.
- Cook raspberries with ¼ cup water in a saucepan until softened, then mash. Dissolve agar in remaining water, mix with raspberries, sugar, and boil for 1-2 minutes. Pour over cooled crust and chill until set.
- Melt vegan white chocolate using a double boiler; mix with warmed coconut cream until smooth. Pour over the raspberry layer and refrigerate for at least three hours or overnight.
- Garnish with fresh raspberries or desiccated coconut before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg