Ingredients
Scale
- 1 cup gluten-free oats or oat flour
- 1/2 cup ground almonds
- 1/4 teaspoon salt
- 1/3 cup vegan butter or coconut oil
- 2 tablespoons maple syrup
- 2 cups raspberries
- 1/4 cup water
- Sugar to taste
- 1 tablespoon 100% agar powder
- 1 cup vegan white chocolate
- 1/2 cup coconut cream
- Optional toppings: fresh berries, pomegranate, sugared cranberries, desiccated coconut
Instructions
- Preheat oven to 350°F (175°C). Blend oats and almonds until fine. Mix with salt, melted vegan butter, and maple syrup. Press into greased 9-inch tart pan and bake 15 minutes. Cool.
- Cook raspberries with 1/4 cup water until softened. Dissolve agar in remaining water, mix into raspberries, add sugar to taste, bring to boil, then cool slightly.
- Pour raspberry filling into tart crust and chill 15 minutes until set.
- Melt vegan white chocolate using a double boiler. Warm coconut cream. Combine chocolate and cream until smooth.
- Pour white chocolate layer over set raspberry layer. Cover and refrigerate at least 3 hours or overnight.
- Garnish with fresh berries or pomegranate before serving. Slice and serve chilled.
Notes
- Store covered in refrigerator up to 3 days.
- Wrap slices for freezing up to 2 months; thaw in refrigerator overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: No-Bake & Baked Layers
- Cuisine: Vegan
- Diet: Vegan