Desserts Heavy Coconut Cream

Vegan Raspberry Jam Mousse Tart

Vegan Raspberry Jam Mousse Tart
This beautiful raspberry tart is made with Let’s Do Organic Heavy Coconut Cream by @delight.fuel
Raspberry jam and mousse in one? This tart does just that.
And it’s gluten-free, dairy-free and vegan!
Ingredients
⁠
Crust:⁠
  • 1 1/2 cups gluten-free oats
  • 1/2 cup almonds
  • 5 tbsp coconut oil (melted)
  • 2 tbsp maple syrup⁠
Raspberry Jam Layer:⁠
  • 2 cups fresh raspberries (or frozen)⁠
  • 1/2 cup water⁠
  • 2 tbsp maple syrup⁠
  • 1/4 cup white chia seeds (optional)⁠
  • 1 ½ tsp agar powder⁠
Raspberry Mousse Layer:⁠
  • 1 can Let’s Do Organic Heavy Coconut Cream⁠
  • ¼ cup maple syrup⁠
  • 2-3 tbsp freeze dried raspberries
  • ⅓ cup frozen raspberries⁠
  • 3 tbsp coconut oil⁠
  • 1 cup cashews (soaked overnight or in boiling water day of)*⁠
Instructions⁠⠀
Crust:⁠
  1. Add oats and almonds into a food processor. Pulse until combined and add maple syrup + coconut oil. Process into a moist mixture.
  2. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown.
  3. Let sit for about 5-10 minutes and then transfer onto a cooling rack.⁠
Filling:⁠
  1. ⁠Place raspberries, water and maple syrup in a small pan. Simmer over low heat for about 5 minutes until raspberries are soft. Once the berries are soft enough transfer to a small bowl and puree with a hand mixer. Transfer back into the pan, fold in chia seeds and mix well. Add agar powder and simmer over low heat for about 5 minutes while stirring continuously. Let it sit for about 5 minutes to cool down.
  2. Pour raspberry mixture into the tart half way full. Transfer into the freezer for about 15 minutes. ⁠
Raspberry Mousse:⁠
  1. In a food processor process cashews for about 5-10 minutes until completely smooth.
  2. In a small saucepan add coconut cream, maple syrup, raspberry powder, raspberries and coconut oil. Heat over low and simmer for about 5 minutes. Add cashew cream and mix well.
  3. Pour on top of the raspberry jam layer and refrigerate for another 2-3 hours.
  4. Serve with fresh fruit and store leftovers in the refrigerator in an airtight container for up to three days. ⁠