Ingredients:

Crust (25 cm tart pan)

• 50 g fine oats

• 50 g raisins

• 35 g walnuts

• 35 g hazelnuts

• 40 g almond flour

• 3 tbsp peanut butter

• 2 tbsp almond milk

Filling:

• Fresh raspberries (to cover bottom layer of the tart)

• 250 ml of coconut milk

• 100 ml of oat cream

• Juice from one lemon

• 150 g white chocolate

• 1 tsp of agar-agar

• 1 tsp of Rawnice Curcumin Powder

Purple frosting:

• 100 ml oat cream

• 100 g vegan cream cheese

• 1/2 tsp of vanilla extract

• 1 tbsp powdered sugar

• 1 tbsp Rawnice Purple Sweet Potato Powder

Toppings: fresh or frozen raspberries, lemon slices, chopped hazelnuts

Directions:

Crust:

1. Add all ingredients in a food processor, and blend until well combined.
   
   
2. Transfer to a tart pan. Press it to the bottom and wall of the pan.
   
   
3. Place the crust in the fridge.

Filling:

1. Add coconut milk, oat cream and agar agar in a pot, over medium heat. While stirring, bring it to a boil.
   
   
2. Lower the heat and let it simmer for 2 to 3 minutes. Take off from the heat. Add lemon juice, curcumin powder and stir.
   
   
3. Add the chopped chocolate and whisk until the chocolate melts.
   
   
4. Wait for a few minutes until the mixture cools.
   
   
5. Take the crust from the fridge. Place the raspberries at the bottom. Then pour the filling mixture.
   
   
6. Put the tart back in the fridge and let it cool for 30 minutes or until it sets.

Purple frosting:

1. Beat the oat cream.
   
   
2. Add cream cheese, sugar, vanilla extract, purple sweet potato powder and mix on low speed until well combined.
   
   
3. Add the purple frosting on the top of the tart. Decorate with chopped hazelnuts, raspberries and some lemon slices.