Preheat oven to 350F
Raspberry Tart with Walnut Oat Crust
Raspberry Tart with Walnut Oat Crust
This delicious dessert is actually vegan and gluten-free but you will not know it when you take your first bite.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Yield1
Ingredients
For the crust
- 1 1/4 walnuts
- 3/4 cup gf rolled oats
- 3/4 cup gf oat flour (or other flour)
- 1/4 tsp Himalayan or sea salt
- 1/4 cup maple syrup
- 3 TBSP coconut oil
- 1/4 tsp vanilla bean powder
For the filling
- 6 ounces (1/2 can) of organic heavy coconut cream.
- 2 cups organic fresh raspberries
- 1/4 tsp vanilla bean powder
Method
Preparing the crust
1
In a food processor place the walnuts, oats, oat flour and sea salt and blend until it resembles a coarse meal. Then add the coconut oil, maple syrup and vanilla bean and blend until it resembles a sticky damp dough. Do not over blend. You want it to be a coarse texture.
Press and shape the dough into a pie form, making sure the borders are thick enough. Poke some holes in the bottom and bake for 25 min. Then let the crust cool before making the filling.
Preparing the filling
2
Refrigerate the coconut cream can overnight. The day of making the pie, place a porcelain bowl in the freezer for a few hours. Place half the can of heavy coconut cream in the frozen bowl without the liquid (reserve the liquid and the rest of the cream for future smoothies), 1/4 tsp vanilla bean powder and whip it together. Spread on the cooked but cool crust.
Rinse and pat dry the raspberries and place on top of the whipped cream and serve.
