Raspberry Tart With An Oat Bar Crust
Naturally sweet, but not overly so, this mostly raw raspberry tart is the perfect sweet treat for spring and summer. No baking required! Feel free to switch up the berries depending on what you are in the mood for. Gluten-free and primarily plant-based.
Prep Time 1 hour hr 20 minutes mins
Passive Time 12 hours hrs
Total Time 13 hours hrs 20 minutes mins
Course Breakfast, Dessert
Food processor
High-speed Blender
Tart pan
For the crust
- 4 Gratisfied Oat Bars
- 10 Medjool dates pitted
- 3 tablespoons melted coconut oil
For the filling
- 1 1/2 cups raw cashews soaked in boiling water for 1 hour*
- 1/3 cup coconut cream
- 1 1/2 cups raspberries fresh or frozen
- 1/3 cup maple syrup
- 2 tablespoons oat or almond milk
- 1/4 cup melted coconut oil
Spray a 9x5 rectangular tart pan or a circle tart pan with cooking spray.
Make the crust. Place the Oat Bars in a food processor and blend until a crumbly consistency is formed. Add the dates and while blending again, slowly incorporate the melted coconut oil until a dough is formed. Using your hands, press the Oat Bar dough into the bottom of the tart pan until even. Place in the refrigerator until ready to use.
Make the filling. To a high speed blender, add the soaked cashews, coconut cream, fresh or frozen raspberries, maple syrup, and oat or almond milk. Blend on high, using the tamper as you need to get everything going and all ingredients are blended together.
Add the melted coconut oil and blend again until smooth.
Transfer the filling mixture to the tart pan with the crust. Place the tart back into the refrigerator to set, at least 8 to 12 hours, or ideally overnight.
*Prep Tip: You can soak the cashews in water 4 to 6 hours in advance. Place a can of coconut milk in the fridge the night before to yield the coconut cream.
Storage: Keep tart in an airtight container in the refrigerator for up to 10 days. Keyword Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Tree Nut-free