Lemon-Tahini-Raspberry Tarte

Tahini -Peanut butter – Raspberry - Chocolate-Tarte topped with fresh lemon… What else?

This tarte is a real eyecatcher and meanwhile super-duper easy to make Plus (of course – as skin-friendly as it gets)

All you need:

For the shortbread base:

• 150g almond flour
• 3 tbsp coconut oil
• 2 tbsp agave syrup
• 1 tbsp natural vanilla extract
• A pinch of salt and cinnamon

For the Tahini-Peanut butter-Raspberry filling:

• ½ cup organic Tahini
• ½ cup peanut butter
• ⅓ cup agave syrup
• ⅓ coconut oil
• 1 cup (of) frozen raspberries
• 4 tbsp of chia seeds
• 1 lemon
• 1 tbsp of vanilla extract
• ½ tsp Fleur de Sel
• A pinch of cinnamon

For the chocolate layer

• 100ml coconut oil
• 60g cacao powder
• 4 tbsp agave syrup
• 2 tsp vanilla extract
• Pinch of salt

Getting Started:

1. For the shortbread base, mix all ingredients together and mold into the tarte tray.
2. Place in the oven for around 12 min at 160° until slightly brown. Let sit for around 10 min (freezer for a quicker result)
3. For the tahini-peanut butter layer, mix the tahini and the peanut butter together with the agave syrup, vanilla extract and the coconut oil. Add cinnamon, salt and a zest of lemon juice (keep the skin for the topping). Spread over the shortbread base and place in the freezer again.
4. Heat up the raspberries and add the chia seeds for a jelly texture. Spread over the tahini-peanut butter layer.
5. For the chocolate layer, melt the ingredients in a pot and make sure it’s not getting too hot.
6. Spread across the raspberry layer and put for around ~ 2 hours in the fridge to cool (or around 30 min in the freezer)
7. Top with the grated skin of a lemon! Enjoy:)