14 oz coconut milk
10.5 oz frozen raspberries (yields 200 ml raspberry juice, or other berries)
¼ cup raw cane sugar (or other sugar to taste)
½ tsp agar powder (100% pure powder)
3.5 tbsp cornstarch
1 tsp vanilla extract (or ground vanilla, optional)
For Garnish (optional):
Fresh raspberries
Red currants
Pomegranate seeds
Sprinkles
Instructions
Chocolate Crust:
Preheat the oven to 356 °F (180 °C) and lightly grease a 9.5-inch (24-cm) tart pan with a removable bottom (or a springform pan).
If using whole nuts and rolled oats, grind both into flour using a blender or food processor. Add cocoa powder, salt, dates, maple syrup, and melted coconut oil, and blend again until the mixture sticks together. (If it looks too dry, add a little water).
Press the mixture into the prepared pan, forming an even tart shell. Bake in the preheated oven for 15-20 minutes. (If bubbles appear, press them down with a spoon afterward). For a no-bake option, simply place the pan in the refrigerator. However, the bottom will not be crispy, but rather softer, like Bliss Balls.
Allow to cool completely before adding the filling.
Raspberry Filling:
Continue Reading in next page
