Tashi's Raw Rose & Raspberry Tart

Desserts

By Lola Berry

This mind-blowingly amazing raw tart comes from an equally amazing friend of mine. Thank you, Tashi! Try serving it with coconut ice cream. Rosewater essence is a more concentrated form of rosewater. If you only have rosewater, use 1 ½ teaspoons. And if you can’t find edible rose petals, use some of the petals from rose tea. This recipe needs to be started the night before. - Lola Berry

Ingredients
Method

Base
10 medjool dates, pitted
1 tbsp Coconut Oil
1⁄2 cup linseed meal
1⁄2 cup Chia Seeds
1 cup Shredded Coconut
1 cup raspberries, to serve
rose petals, to serve
Filling
250g Cashews, soaked (4– 6 hours) and rinsed
80ml Coconut Oil, melted
85ml Coconut Nectar
1 cup raspberries, fresh or frozen
¼ tsp rosewater essence
3 tbsp 100% pure pomegranate juice

Step 1First make the base. Blend the dates and coconut oil in a food processor. Add the linseed meal, chia seeds and shredded coconut and process until the mixture has a biscuity consistency.
Step 2Press the mixture into the base and sides of a pie dish or loose-bottomed tart tin. Refrigerate for at least 6 hours (ideally overnight).
Step 3To make the cream filling, blend the cashews, coconut oil and coconut nectar in a high-powered food processor.
Step 4Add the raspberries, rosewater essence and pomegranate juice and blend until very smooth. If your mixture needs a little more liquid, just top it up with a smidgen of pomegranate juice.
Step 5Pour over the now-firm biscuity base and refrigerate for another 8 hours.
Step 6Slice and serve with fresh berries and a pinch of rose petals. A beautiful dessert for a special occasion!