Serves: 6 - 8
Preparation time: 20 mins
Set time: 25 mins
Total time: 45 mins
Equipment:
Food processor
Springform tin lined with parchment paper (9” or similar)
BASE
1 cup Iswari Buddha’s Awakening Raspberry Ripple
1⁄2 cup oat flakes (use GF if required)
6 medjool dates (pitted)
FILLING
1 cup plant-based yoghurt (I used vanilla flavoured soya yoghurt)
Maple syrup (to taste)
RASPBERRY JAM (makes more than quantity needed for recipe)
200g frozen raspberries
1 1⁄2 tbsp maple syrup
1⁄4 cup Iswari Chia seeds
TOPPINGS
1 cup fresh strawberries
Freeze-dried strawberries (optional)
BASE
1. Add all the ingredients to your food processor and blitz until it forms a dough.
2. Line your cake tin with parchment paper and press the dough into the base
using a spatula or smooth glass to compact it down.
3. Set aside in the freezer.
RASPBERRY JAM
1. Add the raspberries to a saucepan and bring to a simmer.
2. Add the maple syrup and chia seeds.
3. Continue to cook for 15 mins, stirring regularly.
4. Remove from the heat and allow to cool.
5. Transfer to a jar.
FILLING
1. Add the yoghurt to a large bowl and whisk ensure there aren’t any visible lumps.
2. Stir in maple syrup if using to taste.
3. Gently fold 4 tablespoons of the cooled raspberry jam into the yoghurt.
4. Pour the filling into the tart base and freeze for 25 minutes.
GARNISH
1. Decorate the tart with sliced strawberries and freeze-dried strawberries if using.
This tart will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as required
By: Christina Leopold
Instagram: @addictedtodates
