Vegan Dessert Tart with chocolate 🍫🍓🍰🍫#Shorts 🍰🍓🍫🍰🍨

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🍓RASPBERRY RIPE SLICE 🍓✨#Shorts
raspberry + coconut + chocolate
BASE:
- Maple Syrup (100g)
- Coconut yoghurt (60g)
- Peanut Butter (70g)
- Cacao powder (30g)
- Rice flour (20g)
- Bicarb soda (1/2tsp)

RASPBERRY FILLING:
- Frozen Raspberries (250g)
- Maple syrup (50g)
- Shredded Coconut (50g)
- Coconut flour (40g)

CHOC TOP:
- Dairy-free Chocolate (100g)
- Coconut yoghurt (30g)

DIRECTIONS
Preheat the oven to 170 degrees Celsius (fan forced) and line a square cake tin with baking paper.
In a medium bowl, add the maple syrup, coconut yoghurt and peanut butter, whisk to combine. Add the cacao powder, protein powder, rice flour and bicarb and mix until a soft dough has formed. Pour the dough into the prepared tray and flatten out to form the base. Bake in the oven for 10mins, then set aside to cool.
To make the filling, add the raspberries to a large bowl and heat in the microwave for 1min to defrost.
Use a fork to mash the raspberries into a pulp. Add the maple syrup and stir through. Add the protein,
shredded coconut and coconut flour and mix until a thick mixture has formed. Pour onto the base and
spread out evenly. Set side.
To make the chocolate top, add the chocolate and yoghurt to a microwave safe bowl and melt together in the microwave for 60sec. Mix until smooth. Spread out evenly over the filling then place in the
fridge to set for 15mins. Cut into squares and enjoy!
#RAW #VEGAN #SMOOTHIE recipe on my channel!
#Shorts #rawvegan #vegandessert #VeganRecipes #RawVeganRecipes