This tasty dessert is gluten free, dairy free, sugar free, vegan and paleo.
1 1/2 (225g) cups almonds
1 1/2 (175g) cups pecans
6 medjool dates pitted
1/2 cup coconut oil
melted 100g raw chocolate, broken into pieces
2 teaspoons vanilla
1 cup coconut yoghurt
1 teaspoon vanilla bean paste
2 tablespoons maple syrup
375 g raspberries (approx. 3 punnets)
To make the tart base combine the almonds, pecans and dates in a food processor and blend for 30 seconds to combine.
Add in the coconut oil, raw chocolate and vanilla and process for a further 20 seconds.
Line the base of a 27cm tart tin with baking paper. Press the tart mixture into the base and sides of the tin and transfer to the freezer to set for 2 hours.
Once the tart base has set whisk together the coconut yoghurt, vanilla bean paste and maple syrup.
Spread the yoghurt mix evenly across the base of the tart and top with fresh raspberries.
Jacqueline Alwill is a Jurlique Wellbeing advocate.
September 9, 20168:44am