White Chocolate Raspberry Tart

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Details

9 Ingredients

• 3/4 cup (90 g) whole wheat pastry flour
• 1/4 cup (35 g) raw cashews
• Pinch fine sea salt
• 2 Tbsps (42 g) raw agave nectar or (30 ml) pure maple syrup
• 2 to 3 Tbsps (28 to 42 g) melted coconut oil
• Nonstick cooking spray
• One bag (300 g) vegan white chocolate chips (I always use Oppenheimer)
• 8 ozs (227 g) firm silken tofu
• 4 ozs (113 g) fresh raspberries