Raw Raspberry Tart recipe

Zendy loves raspberry tart. It looks great, is simple to make, and is super delicious. The filling is a mix of raspberry and cashew nuts on a chocolate and pecan base. Zendy keeps the tart in the freezer to enjoy whenever she gets a sweet craving. The recipe is raw vegan, gluten free and involves no baking.

Cake Base ingredients (serves 8):

Raw pecans .................................... 1 cup Medjool dates ........................................ 7 Unsweetened cacao ................ 2tbsp Vanilla bean paste ........................ 1tsp Coconut oil ..................................... 1tbsp Salt ................................................. a pinch

Method:

Place the pecans, cashew nuts and salt in a food processor and blend into a fine texture. Add the dates, cacao and vanilla bean paste. Blend until well combined. Press the mixture into a medium sized tart tin, or into smaller individual sized tins. Place in the freezer for 10 minutes while making the filling.

Ingredients for the filling:

Soaked cashews (4 hrs) .. 1 ½ cups Fresh raspberries ............... .... 2 cups Vanilla bean paste ........................ 1tsp Maple syrup .................................. 3tbsp Coconut oil .................................... 3tbsp Coconut cream .......................... ½ cup Raspberry powder .................. 3 tbsp

Method:

Place the cashew nuts, coconut cream, coconut oil and maple syrup into a blender. Blend until the mixture has a very smooth texture. Add the raspberries and vanilla bean paste. Continue to blend. Pour the raspberry mixture into the tart base/s. Place in the freezer for 4 hours or overnight. Thaw the tart for 5-10 minutes before serving. Garnish with fresh raspberries and edible flowers.