Raspberry and Beet Vegan Tart
Ingredients
Base
- 1 cup dates
- 3 cup oats
- 1 tbsp agave syrup
Filling
- 1 1/2 cans of full-fat coconut milk
- 300g cashews
- 1 tbsp agar agar
- 3 tbsp beetroot powder
- 1/2 cup strained raspberry coulis
- 2 tbsp maple syrup
- 1 tsp vanilla essence
Preparation
Blend the base ingredients together and press firmly into a tart tin to form the crust
Soak the cashews in water for at least 4 hours or overnight, then drain
Blend the soaked cashews with coconut milk, beetroot powder, raspberry coulis, maple syrup, and vanilla essence until smooth
Dissolve agar agar in a small amount of water or coconut milk, heat gently until fully dissolved, then stir into the filling mixture
Pour the filling over the prepared base and smooth the top
Refrigerate the tart for several hours or until fully set
