lemon thyme raspberry tart [raw & vegan]

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with this little fruity, fresh and super delicious tart i'm celebrating the spring. fresh berries, bright colors, asparagus, wild garlic, warming sunbbeams, chirping birds - there are so many things i love about the slowly beginning of summer. cuddled in a blanket i sat in the garden, a hot peppermint tea steamed in front of me and i enjoyed a slice of this tart. the raspberries in the top layer work so well with the lemon thyme and the creamy rich cashew cacao butter layer complements the slightly sour note. the crispy shell adds a nice bite to it. ennough talked, here comes the recipe:

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NOTES:

i you care about raw baking you should make the base the day before and put it in your dehydrator overnight

if you go for the chia version (see raspberry cream) it will be a lot easier to pipe it with a star nozzle instead of a round one.

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RECIPE

for the base:

_ 65g oat flour [simply blend the oats into a flour]

_ 35g almonds chopped in small pieces

_ 1 tbsp coconut oil

_ 40g dates mixed with 20ml water

_ pinch salt & vanilla

_ some lemon thyme leaves

grease and line a 11cm (4.3 inches) springform pan. combine all the ingredients and use your hand to bring it togheter. now press it into the pan and put it in the dehydrator or in your oven at the lowest temperature for 3 hours or until crisp.

the cacao butter cashew layer:

_ 50g soaked cashews (1 hour or more)

_ 3 tsp lemon juice

_ 25ml agave nectar

_ 15g melted cacao butter

_ generous pinch ground vanilla

_ 1-3 tbsp water

add all the ingredients in your blender except for the water. blend until really smooth - you may need to scrape down the sides a few times. while blending continuously add water till you reach a creamy consistency. lastly distribute it on the bottom of the crust.

the raspberry cream:

_ 80g raspberries [fresh or frozen]

_ 100g coconut cream [the creamy stuff in the top part of tinned coconut milk or blocks of coconut cream]

_ 3 tsp lemon juice

_ 3-4 sprigs lemon thyme [only the leaves]

_ 1 tbsp agave nectar

simply blend it until creamy. if you want to pipe it you either add 10g of chia seeds to your blender or if you don't care that it's raw you can also cook the raspberries with 1/4 tsp agar agar for at least 1 minute and them add the cooled raspberries to the blender.

refrigerate it for 2 hours - then spread/pipe it on the cashew layer. some lemon thyme leaves are a lovely decoration :)

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