Go Back

Raspberry white chocolate tart (vegan, raw, gluten-free & refined sugar-free)



  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup almonds
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • 12 dates, pitted


  • 1 1/2 cups cups cashews, soaked
  • 200ml coconut milk
  • 100g cocoa butter, melted
  • 1/3 cup maple syrup
  • 1 cup raspberries


  1. Grease a 8-inch tart tin. Set aside. In a food processor combine oats, almonds and process until coarsely ground. Add dates, coconut oil and maple syrup, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
  2. Place soaked cashews. Coconut milk, melted cocoa butter, maple syrup into a food processor and process until smooth. Reserve 1/2 cup of the white chocolate mixture. Add raspberries into the food processor, continue processing until combined and smooth. 
  3. If you’re using a spiral mold, pour the reserved chocolate mixture in the mold and put in freezer to set. Pour the raspberry filling into the crust. Place tart in the freezer to set. about 2 hours.
  4. Remove white chocolate from mold and place it on top of raspberry white chocolate. Garnish the top with fresh fruits. Slice and serve.