Suitable for: Vegans
Difficulty rating: Moderate
Prep time: 20 minutes
Cook / Set time: 3 hours 20 Minutes
Serves: 10-12
Ingredients
- 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
To decorate:
- Raspberries
- Strawberries
- Flaked Coconut
Method
Step 1
Preheat the oven at 180 Degrees and place half a tin of coconut milk in the fridge to chill.
Step 2
Blitz the oats in a food processor until a flour consistency is formed.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Once set, decorate with fresh berries and flaked coconut. Enjoy.
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