Suitable for: Vegans
Difficulty rating: Moderate
Prep time: 20 minutes
Cook / Set time: 3 hours 20 Minutes
- 270g oats
- 100g ground almonds
- 100ml maple syrup
- 100ml melted coconut oil
- 600ml coconut milk (1 & 1/2 tins)
- 3 tbsp maple syrup
- 6 tbsp cacao powder
- 90g fresh raspberries
- 160g vegan chocolate
- Flaked Coconut
Preheat the oven at 180 Degrees and place half a tin of coconut milk in the fridge to chill.
Blitz the oats in a food processor until a flour consistency is formed.
Combine the oat flour, ground almonds, maple syrup and melted coconut oil in a bowl and stir well until a dough is formed. Press the mixture firmly down in your tart tin and place in the oven for 10 minutes.
Meanwhile place 1 tin of coconut milk, 3 tbsp of maple syrup and the fresh raspberries into a food processor and blitz until they have combined into a pink mixture.
Take the pastry base out of the oven and allow to completely cool. Once cooled, pour the raspberry and coconut mix on top and freeze for 1 hour.
For the chocolate layer, first melt the chocolate over a boiling pan of water. Then pour the chilled coconut milk (half a tin) into a saucepan over a medium heat to simmer. Add the melted chocolate and maple syrup to the milk and stir.
Allow the chocolate mixture to cool for 10 minutes then pour over the tart. Place the tart into the fridge for 2 hours to set.
Once set, decorate with fresh berries and flaked coconut. Enjoy.
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