Raw Raspberry Linzer Torte
Raw Raspberry Linzer Torte
Makes one 8 inch tart
Crust:
2 cups finely shredded dried coconut
1 cup ground flax seed
1 1/2 cups buckwheat groats, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1 cup soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1 ripe banana, mashed
Coconut powdered sugar for dusting
Filling:
5 cups organic raspberries
3/4 cup plus 2 Tbsp chia seeds
a pinch sea salt
1/4 cup raw coconut nectar
4 medjool dates, pitted
1 tsp pure vanilla extract
1 Tbsp lemon juice
For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed. Add the banana and blend until incorporated. Press 2/3 of the mixture into the bottom of a 8 inch removable bottom tart pan lined at the bottom with parchment, and place in the fridge. Roll out the other 1/3 of the dough, and cut out to the size of the tart in a circle. Cut 4 hearts into it. Set the crust dough aside in the fridge to chill, and top the circle of dough with the cut out hearts in between the cut outs of the hearts. Dust the circle top with coconut "powdered sugar". Be careful not to touch the top of it when working with it (because it leaves finger prints). Let chill in the freezer while you make the filling.
Add 4 of the cups of raspberries to a high speed blender or food processor with the chia seeds, sea salt, coconut nectar, dates, and vanilla, and lemon juice and process until smooth. Stir in the remaining cup berries. Pour the mixture into the tart crust and spread to the sides then carefully place the circle of dough over it (taking care not to disturb the coconut sugar),
Place in the fridge. Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve!
*To make coconut powdered sugar, buzz 1/2 cup finely shredded dried coconut in a blender until it becomes a powder.
11 Comments
This looks awesome, but I don't have a dehydrator. Is there something else that will do the job?
You actually don't need to dehydrate it.
Have you ever used chickpea flour?
I have for gluten free baking before I was raw.
That's so pretty. Such an elegant little dessert.<br /><br />It reminds me of those French biscuits that are eye-shaped and have a hole that exposes a strawberry jam filling.
Thank you :)! Those are linzer cookies ;)!
This looks absolutely delicious! I just discovered your blog and immediately started following :) can't wait to try some of your vegan recipes! They all look so good I don't know what to try first!!
This looks gorgeous! I don't think I can find buckwheat groats locally, so what would you suggest I use as a substitute and in what quantity - buckwheat or spelt flour, oats, coconut? Thank you! :)
I would sub additional coconut or oats in its place.
i new to sprouting - to what degree do you sprouting the buckwheat? i was speaking to a huy who sprouts and he said buckwheats would have a husk ? do you dehydrate that as well or do you discard?
I use raw groats, they do not have a husk. You simply need to soak it for 30 minutes, rinse and drain well, then dehydrate for 24 hours at 115F until dry.