Meal Type: Desserts, Treats
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reduce and Repair
Cooking Time: 24 hours
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reduce and Repair
Cooking Time: 24 hours
Prep: 24 hours
Cook: 30 mins
Yields: 12-16 servings
This pretty raspberry and coconut yoghurt tart is the perfect dessert or sweet treat on a SIBO diet. It doesn't contain gluten, egg, dairy or any added sugar. Can't tolerate almonds? Substitute the almond nut base to a nut flour you can tolerate. Hazelnut is particularly delicious!
Imperial
Metric
Ingredients
Base
- 2 cups (7.6 oz) almond meal
- ¼ tsp salt
- 1/3 cup (2.8 oz) solid coconut oil
- 2 tsp vanilla
- Few drops liquid stevia
Filling
- 2 cups (16 oz) coconut yoghurt
- 1 tbs vanilla
- Few drops liquid stevia
- 1 tbs gelatine
- 1/2 cup (4 oz) warm water
Glaze
- 1 cup (3.5 oz) raspberries
- Few drops liquid stevia
- 1/2 cup (4 oz) warm water
- 1 tbs gelatine
Decoration
- 2 cups (7 oz) raspberries
- A few small fresh mint
Method
Base
- Grease a fully enclosed pie dish with coconut oil.
- Place all of the crust ingredients in a food processor and blitz until it forms into a ball. Place into the pie dish and flatten out evenly over the base and sides. Prick the base with a fork in several locations.
- Freeze for 30 minutes or until set.
Filling
- Next, make the filling. Place the yoghurt in a large bowl. Stir through the vanilla and stevia drops.
- In a small bowl, combine the warm water and gelatine, mixing until completely dissolved. Pour into the coconut mixture, stirring well.
- Pour the coconut filling into the pie base, ensuring the top is even and smoothed out. Place in the fridge to set.
Glaze
- Place the raspberries in a saucepan with a few drops of liquid stevia and 1/4 cup of water. Bring to a boil then reduce the heat, stirring constantly until the fruit has completely broken down. Remove from the heat.
- Pour into a blender and blitz. Pass through a sieve to remove the seeds, then set aside.
- Sprinkle the gelatine over the remaining water. Stir until completely dissolved then mix into the strawberry purée.
- Pour it over the set tart filling, smoothing it out so that it evenly covers the tart. Return the tart to the fridge to set completely (6 hours or ideally overnight).
Decoration
- When ready to serve, decorate your tart with fresh raspberries and mint leaves.
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Hi! We’re making the recipe now and are a little confused. Is there a baking step missing or is it really all raw??
Hi Marta
This is a raw dessert, so no baking is required.
Rebecca