Raw Vegan Pistachio–Pumpkin Seed Tart with Rosehip Flour
Ingredients
For the crust:
- 1 cup rolled oats
- 1/3 cup oat flour
- 1/2 cup rosehip seed flour
- 1/3 cup cold-pressed oil (we used a mix of corn germ and olive oil)
- 1/4 cup date syrup (or honey)
- 1 tbsp golden linseed flour
- pinch of salt
For the filling:
- 150 g pumpkin seeds
- 50 g pistachios (you can use just one or the other)
- 100 ml plant-based or regular yogurt (we used oat yogurt)
- 80 ml date syrup (or honey)
- 3 tbsp pumpkin seed oil (for a creamier texture, you can use seed butter instead)
- pinch of salt
- 1 tsp grated organic lemon zest
- 1 tsp vanilla extract
Preparation:
Grind the crust ingredients together; if the mixture doesn't hold together, you can loosen it with a bit of (plant-based) milk. Press into a tart pan lined with baking paper.
For the filling, toast the seeds until fragrant (if you want a bright green color, you can blanch and peel the pistachios beforehand). Blend the seeds with the rest of the ingredients until creamy. Depending on how thick you want the filling, add more oil/seed butter or yogurt. Pour over the crust and refrigerate for at least 3 hours.
Thanks to TREAT Bianka for the recipe!
