Ingredients
For Crust:
- Nonstick cooking spray
- 40 g (1/2 cup) quick-cooking oats
- 60 g (1/2 cup) whole wheat pastry flour
- 10 g (2 tablespoons) unsweetened cocoa powder
- 1 teaspoon instant espresso granules
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon (15 ml) neutral-flavored oil
- 1 tablespoon (15 ml) water, more if needed
For Filling and Topping:
- 105 g (3/4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry
- 1/4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or Mimic Creme brand
- 20 g (1/4 cup) unsweetened cocoa powder
- 60 g (3 tablespoons) all-fruit raspberry jam
- 2 tablespoons (30 ml) pure maple syrup
- 190 g (1 1/2 cups) fresh raspberries
Instructions
To Make the Crust:
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 6 1/2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.
To Make the Filling:
Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.
Notes
This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.