(with Vegan Chocolate Ganache!)
its RASPBERRY SEASON!
for this you will need approx 2 cups raspberries - we picked them this morning - wow !
CRUST
1/3 Cup finely ground Almonds/ or mixed nuts
1/2 Cup Oatmeal
1/4 Cup xylobrit
1/4 Cup creamed coconut melted
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
In a cup placed into boiled water bath, melt the creamed coconut. Add the vanilla and mix well.
stir for 2 -3 minutes while the melted coconut is hot.
In a food processor, combine the almonds and half of the oats, until well ground.
Add the remaining oatmeal, cinnamon and xylobrit, pulsing to combine.
Empty the dry mixture into a medium sized bowl and pour the hot syrup over it - stir it til totally coated and sticking together in clumps.
Once the crust mixture is well combined, transfer to an 8 inch tart pan.
Spread out and evenly press the mixture along the bottom and up the sides of the pan.
Chill to set, about 20 minutes or just while you prepare the filling.
CASHEW KREAM
Take one heaping cup of raw unsalted cashews and soak covered in cold water for min 4 hours but ok to leave it even overnight.
When you are ready, toss it all with one cup icy cold water into the blender. Whiz it up. In about a minute you will have the most sumptuous base for a number of uses.
fill the crust with this quickly before you eat it all from the spatula
or if you prefer:
TOFU KREAM
1/2 Package Soft Silken Tofu
1 teaspoon Lemon Juice
1 1/2 teaspoons Vanilla Extract
4 Tablespoons Confectioners Sugar
1 1/2 Tablespoons Arrowroot Powder
2 Tablespoons Soy Milk
Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the arrowroot, soy milk, lemon juice and vanilla through the feeder cap.
Taste and adjust vanilla and soy milk for flavour and consistency, if necessary.
Pour into the waiting crust and return it to the refrigerator.
CHOCOLATE GANACHE
1/2 Cup raw vegan chocolate
2 Tablespoon creamed coconut melted
2 Tablespoons soy mylk
Stir it all together and drizzle over the tart
Top with raspberries and dust with confectioners sugar on serving or as we did- descicated coconut from a coconut that had cracked and so was not suitable for puja.
this recipe goes together really fast and is eaten equally as fast. YUM!
BONUS RECIPE if you have a garden full of raspberries as we do:
Raspberry Sauce
1 cup fresh raspberries
1 tablespoon agave
½ teaspoon fresh lime juice
½ teaspoon rose water
Add all ingredients to a food process and process until the raspberries turn into a sauce. Place a strainer over a large measuring cup or bowl and pour the raspberry sauce into the strainer. Take a small rubber spatula or spoon and stir and press the raspberry sauce through the strainer. Continue until all the raspberry sauce is in the bowl and only the raspberry seeds remain in the strainer. Refrigerate until ready to use.
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