Raw Gluten-Free Raspberry Vanilla Tart
Ingredients
Base
- 1 cup medjool dates
- 1 cup almonds
- 1.5 cups gf oats
- 3 tbsp carob powder
- pinch sea salt
- 2 tbsp coconut oil, melted
- 1/2 tsp cinnamon
Filling
- 1.5 cups frozen bananas
- 1 cup soaked cashews
- 1 tbsp peanut butter
- 1 tsp vanilla powder/extract
- 4 tbsp almond mylk
- 2 tbsp coconut oil
Toppings
- 1.5 cup raspberries
- 1/4 cup freeze dried raspberry pieces
- 3 tbsp cacao nibs
- 1/4 cup maple syrup
- 2 tbsp carob powder
Preparation
Make the base by adding almonds and oats to a food processor and blending to a flour. Now add in the rest of the ingredients and process until it forms a dough. Line a tart tin with paper and press in dough to form the base. Set aside in the fridge while you make the filling.
Add all filling ingredients apart from the coconut oil to a food processor or blender and combine until smooth. Slowly pour in coconut oil and process. Smooth out filling into base and top with raspberries. Set aside in the freezer for at least 1 hr.
Make the carob sauce by mixing maple syrup and carob together in a small pot. Remove tart from freezer, top with a drizzle of carob sauce, nibs and freeze dried raspberries.
