I have found that people become so afraid of low sugar/healthy desserts and especially when its vegan. Sometimes im actually thinking about not saying its vegan for people to give it a chance... But yes darlings this one is vegan and its lovely! Its quiet heavy so I recommend to make it in small rings! I eat this one as a "power bar".
For 3 mini tarts
Tartshell
Dates pitted 4pc
Rolled oats 125g or 2.2dl
Flour or (almond flour for glutenfree) 30g or 0,5dl
Coconut oil 1-2 tbsp
Nut butter - any 1 tbsp
Mix everything with a blender or mixer to a sandy smooth consistency. Press in mold and freeze until firm.
Raspberry filling
Frozen raspberries 50g or 0,5dl
Starch from potato or corn + 2 tbsp water. Bring to boil until thickens. Cool down to room temp.
Green tea filling
Cashew, water soaked 100g or 1,2 dl
Maple syrup 30g or 0,3dl
Coconut oil 1 teaspoon
Full fat coconut milk 30g or 0,3dl
Matcha powder 1 teaspoon
Mix all together until smooth, add more coconut milk if needed. Add the raspberry in the bottom and level up with the matcha filling. Place in fridge until set!
Good luck!
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