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Vegan peanut butter and raspberry tart recipe
Vegan peanut butter and raspberry tart recipe
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Vibrant vegan peanut butter raspberry tart: a refreshing, creamy delight.
Ingredients:
  • 200g fresh dates, pitted
  • 350g natural almonds
  • 20.00 ml cacao powder
  • 210g peanut butter
  • 20.00 ml white chia seeds
  • 250g raspberries
  • 300g silken tofu
  • 27.00 gm maple syrup
  • Pic’s Smooth Peanut Butter, extra, to serve
  • Chopped almonds, to serve
  • 8.40 gm coconut oil, melted
  • 2 tsp cacao powder
Instructions:
  • Combine dates, almonds, cacao powder, and 1/4 cup (70g) peanut butter in a food processor until finely chopped. Press mixture into a 20cm fluted tart tin with a removable base using the back of a spoon, ensuring it covers the base and sides evenly. Refrigerate for 30 minutes.
  • Combine chia seeds and 125g raspberries in a small saucepan over medium heat. Stir and cook for 5 minutes until the raspberries break down. Allow to cool and then spread over the tart crust in the pan.
  • Blend together the tofu, maple syrup, and the rest of the peanut butter in a fresh food processor until silky. Spread over the raspberry mix and level it out. Chill in the fridge for 6 hours or until set.
  • Combine the oil and cacao powder in a jug, whisking until smooth and fully mixed.
  • Place the tart on a serving plate and generously add more peanut butter, the rest of the raspberries, and chopped almonds for a delicious finishing touch.
  • Serve by elegantly drizzling the chocolate sauce over the dish.

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