This creamy and summery raspberry coconut tart tastes so delicious. The raspberry coconut cake is vegan, healthy and without refined sugar.
Course baking
Cuisine Dessert
Keyword gesunde snacks
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
resting time 4 hourshours
Total Time 40 minutesminutes
Servings 1Kuchen
Author Klaraslife
Ingredients
base
100goatmeal
60gof almonds
30gof cashew nuts
3tbspof coconut oil
2tbspof maple syrup
3dates
filling
100gfresh raspberries
1tbsplemon
250mlbanana juice or apple juice
200gfull fat coconut milk
1/4cupmaple syrup
1tspagar-agar
also
20cmtart 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.