This delicious tart doesn’t even require an oven!



  • 1 cup oats
  • ½ cup buckwheat
  • ½ cup sunflower seeds
  • ½ cup peanut butter
  • ¼ cup melted coconut oil
  • ¼ cup melted cacao butter
  • 1 cup dates
  • Pinch of salt


  • 1 cup Raglan Food Co coconut yoghurt
  • 1 tbsp vanilla extract
  • ½ cup dates
  • ½ cup cashews
  • ¼ cup coconut oil
  • 2 tbsp maple syrup
  • ¼ cup tahini
  • Pinch of salt


  • 100g dark chocolate
  • 2 tbsp coconut oil


  1. Grease a tart tin with a little bit of coconut oil
  2. Soak all of the dates in hot water for 5 minutes.
  3. Drain the water from the dates and add 1 cup of them to a blender or food processer, along with all the other base ingredients. Blend until everything comes together.
  4. Scrape the mixture into the tart tin and press down until evenly spread along the bottom. Place in the freezer.
  5. Now place all of the filling ingredients into the blender and blend on high for 2 minutes, or until smooth and creamy.
  6. Remove the base from the freezer and pour in the filling mix. Place back in the freezer and leave for at least half an hour.
  7. Melt the coconut oil and chocolate together in the microwave or on the stove. Remove the tart from the freezer and pour over the topping, ensuring you have an even spread.
  8. Place the tart back in the freezer for at least 15 minutes and then it’s ready to enjoy!

Thank you to Sam over at @snacks.withsam for this amazing tart recipe!

Share your creations!

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

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake