Description
Indulge in a slice of our Vegan Gesunde Himbeercreme Tarte, a creamy and vibrant dessert bursting with fresh raspberries. This easy-to-make tart features a buttery almond flour crust and a luscious silken tofu filling sweetened with maple syrup. Perfect for summer gatherings or cozy nights in, this guilt-free treat will impress your guests and satisfy your sweet tooth without compromising on health.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup refined coconut oil (melted)
- 1/4 cup maple syrup
- 1 cup silken tofu (soft)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 2 cups fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine almond flour and melted coconut oil until crumbly. Press the mixture into a tart pan evenly across the bottom and up the sides.
- Bake the crust for about 10-12 minutes until lightly golden. Keep an eye on it to prevent burning.
- While the crust cools, blend silken tofu, maple syrup, lemon juice, and vanilla extract until smooth.
- Gently fold in half of the fresh raspberries into the creamy mixture.
- Pour filling into the cooled crust and top with remaining raspberries.
- Refrigerate for at least 2 hours before serving. Slice into wedges and enjoy!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approx. 105g)
- Calories: 180
- Sugar: 10g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider swapping raspberries for strawberries or blueberries. To achieve a flaky crust, chill your dough before pressing it into the pan.