Raspberry Tart with Walnut Oat Crust

Ingredients

• 1 1/4 walnuts
• 3/4 cup gf rolled oats
• 3/4 cup gf oat flour (or other flour)
• 1/4 tsp Himalayan or sea salt
• 1/4 cup maple syrup
• 3 TBSP coconut oil
• 1/4 tsp vanilla bean powder
• 6 ounces 1/2 can of organic heavy coconut cream.
• 2 cups organic fresh raspberries
• 1/4 tsp vanilla bean powder

Instructions

1. 1

   Preparing the crust

2. 2

   Preheat oven to 350F

3. 3

   In a food processor place the walnuts, oats, oat flour and sea salt and blend until it resembles a coarse meal. Then add the coconut oil, maple syrup and vanilla bean and blend until it resembles a sticky damp dough. Do not over blend. You want it to be a coarse texture.

4. 4

   Press and shape the dough into a pie form, making sure the borders are thick enough. Poke some holes in the bottom and bake for 25 min. Then let the crust cool before making the filling.

5. 5

   Preparing the filling

6. 6

   Refrigerate the coconut cream can overnight.

7. 7

   The day of making the pie, place a porcelain bowl in the freezer for a few hours. Place half the can of heavy coconut cream in the frozen bowl without the liquid (reserve the liquid and the rest of the cream for future smoothies), 1/4 tsp vanilla bean powder and whip it together. Spread on the cooked but cool crust.

8. 8

   Rinse and pat dry the raspberries and place on top of the whipped cream and serve.