Description
Indulge in the creamy sweetness of this Vegan White Chocolate Raspberry Tart. A crispy almond-oat crust cradles a luscious white chocolate filling, topped with fresh raspberries for a burst of fruity flavor. This dairy-free dessert is a perfect blend of textures and tastes, making it a show-stopping treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/2 cup rolled oats
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Filling:
- 1 1/2 cups vegan white chocolate chips
- 1/2 cup full-fat coconut milk
- 2 tablespoons coconut cream
- 1 teaspoon lemon juice
For Assembly:
- 1 1/2 cups fresh raspberries
- Additional raspberries for garnish
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Blend almond flour, oats, shredded coconut, maple syrup, melted coconut oil, vanilla, and salt in a food processor until the mixture holds together. Press into a tart pan, bake until golden, and let cool.
- Make the Filling: Heat coconut milk and coconut cream, pour over white chocolate chips, let sit, then stir until smooth. Add lemon juice.
- Assemble the Tart: Layer raspberries on the crust, pour white chocolate filling over them, and refrigerate for 3-4 hours. Garnish with raspberries before serving.
Notes
- For added crunch, sprinkle chopped pistachios on top.
- If using frozen raspberries, thaw and drain to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
