We’re not tarting around with this one…



  • 1 ½ cup almonds
  • ½ cup hazelnuts
  • 4 tbsp maple syrup
  • 1 tbsp coconut oil
  • ¾ cup raw cacao powder
  • 1 tsp vanilla paste
  • Pinch sea salt


  • 150 g blackberries
  • 150 g raspberries
  • 1 cup cashews soaked overnight
  • 1 lime, zest + juice
  • ⅓ cup maple syrup
  • 2 tsp vanilla paste
  • 2 tbsp coconut oil
  • ½ cup Raglan Coconut Yoghurt – Organic Blueberry
  • 2 tsp agar-agar powder
  • ⅓ cup almond milk


  1. Place the almonds and hazelnuts in a food processor. Pulse until fine. Add the other crust ingredients to the food processor and blend until thoroughly combined. Press the mixture firmly into a tart tin greased with coconut oil. Place in freezer to harden.
  2. Place drained cashews into the cleaned food processor and blend until completely broken up, smooth and creamy. Add in other filling ingredients (except the almond milk and agar-agar) and blend until smooth and combined.
  3. Bring almond milk and agar-agar powder to a boil in a pot over medium heat and cook for 2 minutes. Quickly mix well into the filling mixture. Strain mixture through a mesh sieve and pour into tart crust. Set in the fridge for four hours or overnight.
  4. Decorate with desired toppings. I used coconut cream, raspberries, mint, cacao nibs, pistachios, pumpkin seeds and chia seeds.

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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