Raspberry Tarts
These stunning raspberry tarts not only look divine – they taste it too. They’re gluten free, vegan and sugar free – yet taste deliciously sweet. You really can enjoy the fresh flavours of Spring with these little no-bake tasty desserts.
Yield
6 servingsPrep
50 minCook
0 minReady
50 minIngredients
For the base:
180g/6.5oz pitted dates
85g/3oz hazelnuts
1 tbsp. chia seeds
1 tbsp. cacao
For the filling:
250g/9oz raspberries
70g/2.5oz coconut oil
3 tbsp. maple syrup
1 tsp. almond extract
Optional: Fresh blueberries to garnish
Ingredients
For the base:
180g/6.5oz pitted dates
85g/3oz hazelnuts
1 tbsp. chia seeds
1 tbsp. cacao
For the filling:
250g/9oz raspberries
70g/2.5oz coconut oil
3 tbsp. maple syrup
1 tsp. almond extract
Optional: Fresh blueberries to garnish
Directions
Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.
Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.
Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.
Add all the ingredients for the filling to a food processor and blitz until smooth.
Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes).
Top with fresh blueberries, then serve.
