Raw raspberry tart by thermolicious melbourne. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Raw raspberry tart

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Ingredients

12 portion(s)

Base

10 Madjool Dates, pitted
10 grams coconut oil
30 grams linseed meal
70 grams Shredded coconut

Cream Filling

250 grams raw cahews, soaked 4-6 hours
80 grams coconut oil, melted
110 grams coconut nectar, or raw honey
125 grams raspberries, fresh or frozen
1/4 teaspoon rosewater essence
30 grams pomegranate juice, pure

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6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Egg free Gluten free Lactose free Non-dairy Vegetarian

Recipe's preparation

Base

Mix dates and coconut oil 10 sec speed 7. Scape sides and mix another 10 sec speed 7. Add linseed meal and coconut and mix 10 sec speed 3. Press the mixture into the base and side of a pie dish. Refridgerate at least 6 hours.

Cream filling

Rinse soaked cashews and place in bowl with melted coconut oil and coconut nectar. Mix 20 sec speed 6. Scrape sides and mix another 20 sec speed 6. Add the raspberries, rosewater and pomegranite juice and mix 20 sec speed 6. Pour into set base and refidgerate another 8 hours.

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Tip

Decorate with fresh raspberries and rose petals.

NOTE: this pecipe needs to be started the day before.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.