This post is also available in german/deutsch
Hello everyone, today comes a summery and fresh raspberry coconut tart on the table. The tart tastes light and fruity with raspberries and banana juice. We have a crispy and healthy base. Oats, dates, coconut oil, maple syrup. The cake is without refined sugar and vegan.
Base | Crispy or chewy?
If you like a crisper base you can bake the base in the oven. But if you prefer a soft/chewy one don´t bake it. Only put in the fridge while you preparing the filling. You can use what do you like more. The base is healthy and delicious. Grease the tart tin well, it´s easier to remove the tart from the tin later. Or you lay out your tart tin with baking paper.
Raspberry coconut tart
base
100g oatmeal
60 g of almonds
30 g of cashew nuts
3 tablespoons of coconut oil
2 tablespoons of maple syrup
3 dates
filling
100 g raspberries
250 ml banana juice
200 g coconut milk from the tin
2 tablespoons of maple syrup
2 teaspoons agar agar (1 bag)
also
20 cm tart tin
Berries for decoration
Preheat oven to 170 ° C and grease tart tin.
base
Add the oats to the blender and mix finely grind. Add the remaining ingredients and mix until the paste sticks together. Then firmly press the mixture into the bottom and side of the tart tin. With a cup you get the ground evenly smooth.
Bake in the oven for 12 minutes. Watch out that the ground doesn´t burn. Set aside and let cool completely.
filling
Puree the raspberries, add the banana juice and blend again. strain through a mesh sieve.
In a saucepan add juice, coconut milk, syrup and agar agar and simmer for one minute, stirring constantly.
Strain the liquid through a mesh sieve and then allow to cool for about 10 minutes before distributing the liquid onto the tart tin.
Then let it cool for 3-4 hours in the fridge.
Remove the raspberry coconut tart from the tin and garnish with fresh berries.
If you try this raspberry coconut tart or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we don´t miss a post.
Raspberry coconut tart
Ingredients
base
- 100 g oats
- 60 g of almonds
- 30 g of cashew nuts
- 3 tbsp of coconut oil
- 2 tbsp of maple syrup
- 3 dates
filling
- 100 g raspberries
- 250 ml banana juice
- 200 g coconut milk from the tin
- 2 tbsp of maple syrup
- 2 tsp agar agar 1 bag
also
- 20 cm tart tin
- Berries for decoration
Instructions
- Preheat oven to 170 ° C and grease tart tin.
base
- Add the oats to the blender and mix finely grind. Add the remaining ingredients and mix until the paste sticks together. Then firmly press the mixture into the bottom and side of the tart tin. With a cup you get the ground evenly smooth.
- Bake in the oven for 12 minutes. Watch out that the ground doesn´t burn. Set aside and let cool completely.
filling
- Puree the raspberries, add the banana juice and blend again. strain through a mesh sieve.
- In a saucepan add juice, coconut milk, syrup and agar agar and simmer for one minute, stirring constantly.
- Strain the liquid through a mesh sieve and then allow to cool for about 10 minutes before distributing the liquid onto the tart tin.
- Then let it cool for 3-4 hours in the fridge.
- Remove the raspberry coconut tart from the tin and garnish with fresh berries.
©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.
[…] English […]