DIY: Queen of Hearts Raspberry Tart

by Bonnie Pockley

{Raw, vegan, grain free, low GI}

Caveat:  While a healthier option, these desserts are still very rich and energy dense. A small slice goes a long way. We’ll be cutting this one up and sharing it with several of our neighbours.

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For the base: 

1 cup of raw cashews

1 cup dried dates

Tiny pinch of sea salt

For the filling:

1 cup of raw cashews soaked overnight and drained

1 1/2 cups of frozen raspberries

1/2 cup coconut sugar

2 heaped tablespoons of coconut oil

1 squeeze of lemon juice

1/4 cup of boiling water

Extra raspberries and a fig to decorate

Method:

Base: Blend all ingredients in a food processor until they ball. Remove mixture and pack down into  a 20cm round spring-fold tin. Place in the freezer until the filling is prepared.

Filling: Blend all ingredients in a food processor until smooth and creamy. Add extra boiling water if it’s a cold day to soften the coconut oil and frozen raspberries. Spread evenly over the base you’ve prepared (still in the tin), decorate and place the whole thing back in the freezer for 1-2 hours. The cake may be stored longer than this in the freezer but be sure to removed at least 1/2 an hour before serving to soften. Serve alone or with whipped coconut cream. Enjoy!

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