Vegan Pink Raspberry Tart
Ingredients
Crust
- 1 cup oats
- 3 tbsp cacao powder
- 1 tbsp nut butter
- 1 tbsp coconut oil
- 20 pitted dates
- 5 dried figs
- 3 tablespoons water
- vanilla powder
- cinnamon
Filling
- 1 1/2 cups coconut milk
- 3 tbsp agave syrup or other sweetener
- 1 package raspberry fruit powder
- 1 teaspoon ginger blast powder (optional)
- 1 tbsp tapioca starch or more
- 2 tbsp agar agar
Preparation
Blend all crust ingredients in a high-speed blender and press into a 28cm round mold, then place in the fridge.
Pour coconut milk into a saucepan and bring to a simmer.
Mix sweetener and fruit powder, then simmer for about 5 minutes.
Mix well and add tapioca starch and agar agar, cook for a few more minutes and let it cool down.
Pour the lukewarm mixture onto the crust and let it sit in the fridge.
Decorate as desired for serving.
