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Hi, how is your weekend going? Mine pretty good, I was well prepared with this …


Hi, how is your weekend going? 💕
Mine pretty good, I was well prepared with this no bake raspberry tart waiting for me in the fridge 😋🍓
I didn’t realise how much I missed fruity tarts until I had a slice of it for my late Saturday breakfast. This tart has oats and buckwheat groats in the crust so I think having it for breakfast is totally fine 🙂
I’m wishing you a lovely day. Oh, and the recipe is here below ⬇️
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No-bake raspberry tart (18cm)
For the crust:
1 cup of rolled oats
1/2 cup of buckwheat groats (unroasted)
5 medjool dates
2 tbsp of raw cacao powder
Pinch of good quality salt
3 tbsp of coconut oil
(If needed) 1-2 tbsp of cold water
For the filling:
1 cup of full fat coconut milk
1 cup of frozen raspberries
1/4 cup of maple or agave syrup
1 tbsp of corn starch
1/2 tsp of agar agar
2 tbsp of lemon juice
Add oats, buckwheat groats and dates to a food processor. Blitz until crumbly consistency. Add cacao powder, salt and coconut oil, blend again until well combined. The mixture should stick together easily when pressed between fingers. If not sticky enough, blend in 1 or 2 tablespoons of cold water. Transfer the mixture to an 18cm tart pan with removable bottom. Press firmly to form the crust. Place in the fridge.
Blend coconut milk with frozen raspberries, syrup, corn starch and agar until smooth. Transfer to a saucepan, add lemon juice and bring to a simmer. Let simmer for 1 minute, whisking continuously. Let cool for 15 minutes, then pour into the chilled crust and refrigerate for 4 hours or overnight. Enjoy! ❤
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