For All Gluten Free Vegan Desserts Lovers :)
This dreamy NoBake Vegan Raspberry Cream Tart consists of 3 layers: a hazelnutalmond chocolate crust, a tartsweet raspberry chia jam, and a thick and creamy raspberry cream layer.
This Raspberry Cream Tart is not only vegan but also dairyfree, glutenfree, and free of sugar.
The taste is light and fresh.
This nobake vegan Raspberry Cream Tart will not only satisfy your sweet tooth but give you nutrients.
Hope you enjoy this delicious nobake vegan Raspberry Cream Tart!

Thanks for watching!

Ingredients (8” tart tin)

CRUST
• 1 cup hazelnuts (toasted, optional)
• 1 cup almonds (toasted, optional)
• ¼ cup (4Tbsp) cacao powder
• 1 Tbsp carob powder (optional)
• Pinch sea salt
• 150g pitted dates
• 2 Tbsp melted coconut oil
• 1 tsp vanilla extract

CHIA JAM
• 1 cup raspberries (fresh or frozen)
• 2 Tbsp water
• 2 Tbsp chia seeds

FILLING
• 1.5 cups raw cashews, soaked overnight
• 1.5 cups raspberries (fresh or frozen)
• 1/3 cup maple syrup (adjust to taste)
• 1 medium lemon juiced
• 2 Tbsp almond milk (sub other plant milk)
• 2 Tbsp melted cacao butter


Instructions
1. TOAST NUTS (OPTIONAL): Heat a large pan with mediumhigh heat. Add nuts and stir frequently with a spatula until the nuts turn golden brown and aromatic. No oil needed.
2. Grease an 8” tart tin with a removable bottom.
3. Add nuts, cacao, carob, and salt to a food processor. Process until small crumbles have formed. Then add dates, oil, and vanilla and process until it comes together. The mixture is ready when it can be pinched between two fingers without breaking.
4. Press the mixture into your tart tin. Place in the freezer while making the filling.
5. CHIA JAM: Add raspberries and water to a small saucepan over medium heat for a couple of minutes. Then add chia seeds and stir regularly and cook a further 23 mins. Transfer to a bowl and place in the fridge while making the filling.
6. FILLING: Drain the cashews and add all the ingredients to a blender. Blend until smooth and creamy.
7. Pour chia jam over the crust and spread evenly.
8. Pour filling over the jam and spread evenly.
9. Place in the fridge overnight (or freezer for 34 hours and transfer to the fridge to defrost slowly)

*if you use frozen raspberries, defrost them before use.
*1 cup = 240ml (16 Tbsp)

#Vegan #Plantbased #GlutenFree