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Vegan Tart with Raspberries

Vegan baked goods don't have to be difficult! See how its prepare with pudding cream and raspberries!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 0,5 cup coconut flakes
  • 1,5 cup ground almonds
  • 2 tbsp cocoa
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 pinch salt
  • 1 can coconut milk
  • 4 tbsp xylitol
  • 1 piece vanilla pod
  • 2 tbsp potato flour
  • 2 tbsp cold water
  • 1 piece lemon
  • 200 g fresh raspberries
  • fresh mint

Method
 

  1. Tart form 21 cm in diameter with removable bottom. Oven preheated to 180 ° C, with top-down heating function.
    Pour coconut, ground almonds, salt and cocoa into a large bowl. Mix. Add maple syrup and coconut oil and mix again. Put the dough on the coconut oil-smeared form, press the bottom and sides thoroughly. Bake the bottom in an oven preheated to 180 ° C for about 20-30 minutes. Set aside to cool.
  2. Boil coconut milk in a saucepan. Add the seeds hollowed out of the vanilla pod and the whole stick. Pour sugar and add the lemon peel. In a glass, combine potato flour and cold water. When the milk boils, add the flour and water mixture, stirring constantly. When the pudding boils, remove from heat, put it in a bowl and pull out the vanilla pod. Add maple syrup and lemon juice. Set aside to cool.
  3. Pour the prepared pudding on the cooled bottom of the tart. Put raspberries and decorate with mint leaves. Serve the tart chilled.