Blackberry Tart with Hazelnut Cacao Crust (v, gf, df, rsf)

We're not tarting around with this one... Ingredients Crust: 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 Filling: 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 Method 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 [...]

Blackberry Tart with Hazelnut Cacao Crust (v, gf, df, rsf)2020-06-02T13:03:07+12:00

Chia Boysenberry Yoghurt Tart (v, gf, df, rsf)

Crunchy, raw, not too sweet - a slice of this tart makes a tasty treat! Ingredients Base: 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) Filling: 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 Method Preheat oven to 180℃ fan bake. Using a food processor blitz up rolled oats, walnuts, sesame seeds, medjool date and pecans until fine. Mix in coconut oil and mix until large clumps form. Press into base of a tart ban making sure there are no gaps and is evenly spread. [...]

Chia Boysenberry Yoghurt Tart (v, gf, df, rsf)2020-11-04T10:23:16+13:00

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