Description
Indulge in a slice of this Vegan Raspberry Cream Tart, where tangy raspberries meet a rich, velvety filling, creating an unforgettable dessert experience. Perfect for sunny brunches or intimate gatherings, this tart not only delights the palate but also adds vibrant color to your table. Easy to make and adaptable for gluten-free diets, it promises to impress your guests and evoke warm memories with every bite.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup coconut cream (chilled overnight)
- 1 cup almond flour
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup pitted dates
Instructions
- Preheat oven to 350°F (175°C). In a food processor, blend almond flour and pitted dates until crumbly.
- Press the mixture into a tart pan evenly across the bottom and sides. Bake for 10 minutes until slightly golden; cool.
- In a bowl, beat together chilled coconut cream, maple syrup, lemon juice, and vanilla until smooth.
- Gently fold in fresh raspberries, preserving their shape.
- Pour the raspberry cream mixture into the cooled crust and spread evenly. Refrigerate for at least two hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 15mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg