Raspberry coconut tart | easy and vegan

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This post is also available in german/deutschHello 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

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base
100g oatmeal
60 g of almonds
30 g of cashew nuts
3 tbsp of coconut oil
2 tbsp of maple syrup
3 dates
filling
100g fresh raspberries
1 tbsp lemon
250 ml banana juice or apple juice
200g full fat coconut milk
1/4 cup maple syrup
1 tsp agar-agar
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.

Print Recipe

5 from 2 votes

Raspberry coconut tart

This creamy and summery raspberry coconut tart tastes so delicious. The raspberry coconut cake is vegan, healthy and without refined sugar.

Prep Time20 mins

Cook Time20 mins

resting time4 hrs

Total Time40 mins

Course: baking

Cuisine: Dessert

Keyword: gesunde snacks

Servings: 1 Kuchen

Author: Klaraslife

Ingredients

base

• 100 g oatmeal
• 60 g of almonds
• 30 g of cashew nuts
• 3 tbsp of coconut oil
• 2 tbsp of maple syrup
• 3 dates

filling

• 100 g fresh raspberries
• 1 tbsp lemon
• 250 ml banana juice or apple juice
• 200 g full fat coconut milk
• 1/4 cup maple syrup
• 1 tsp agar-agar

also

• 20 cm tart pan
• 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.

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