Crunchy, raw, not too sweet – a slice of this tart makes a tasty treat!



  • 1 ½ cup gluten free oats
  • 1 cup of walnuts
  • 1 tbsp sesame seeds
  • 1 medjool date
  • ½ cup pecans
  • 6 tbsp coconut oil (melted)


  • 6 tbsp chia seeds
  • 2 cups of hemp milk (in halves)
  • 3 tbsp maple syrup
  • 2 tsp agar agar powder
  • 300g boysenberry Raglan Coconut Yoghurt


  1. Preheat oven to 180℃ fan bake.
  2. Using a food processor blitz up rolled oats, walnuts, sesame seeds, medjool date and pecans until fine.
  3. Mix in coconut oil and mix until large clumps form.
  4. Press into base of a tart ban making sure there are no gaps and is evenly spread.
  5. Place in oven to cook for about 15 minutes, when cooked take out and place to the side to cool.
  6. Whilst base is cooking in a large bowl mix together chia seeds in to half the amount of hemp milk with maple syrup, leave to soak for 15 minutes.
  7. In a small pot bring to boil second half of hemp milk and agar agar powder (mixing constantly).
  8. Take off boil and set to side to cool.
  9. Once the chia seeds have soaked for about 15 minutes add in coconut yoghurt and mix.
  10. Then place in the cooled hemp milk and agar agar powder and mix.
  11. Empty filling onto cooled base and leave in fridge to cool for 5 hours or overnight.
  12. Enjoy!

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