Description

A beautiful, layered dessert featuring a gluten-free oat-and-almond crust, a tangy raspberry filling, and a creamy vegan white chocolate topping. Elegant, plant-based, and perfect for any occasion.

Ingredients

Tart Crust

2 cups (150 g) gluten-free oats or oat flour

½ cup (75 g) ground almonds

½ tsp salt

⅓ cup (80 g) vegan butter or coconut oil, melted

2 tbsp maple syrup

Raspberry Layer

2 cups (250 g) raspberries (fresh or frozen)

⅔ cup water, divided

3 tbsp sugar or syrup (to taste)

1 tsp agar powder

White Chocolate Layer

7 oz (200 g) vegan white chocolate, chopped

200 ml coconut cream (solid top part of full-fat coconut milk can)

Optional Garnish

Raspberries, sugared cranberries, pomegranate, desiccated coconut

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Instructions

Preheat oven to 350°F (175 °C). Grease an 8″ or 9″ tart pan.
Process oats and almonds into flour; mix with salt, melted butter, and maple syrup. Press into pan and bake for 15 minutes. Cool.
Cook raspberries with ¼ cup water. Dissolve agar in remaining water. Mix with raspberries and sugar; boil 1–2 minutes. Pour over crust and chill until set.
Melt white chocolate over water bath; stir in warm coconut cream. Pour over raspberry layer and chill 3+ hours until firm.
Garnish and serve chilled.

Notes

Agar ensures a firm, jelly-like raspberry layer—gelatin can substitute if not vegan.
Fresh juices (grapefruit or lemon) can be added for flavor variations.
Store in fridge, or freeze and thaw before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes + chilling
Category: Dessert
Method: Baking & chilling
Cuisine: International, vegan