raspberry tarts

Name: Raspberry Tarts
Prep time: 50 min
Yield: 6
Cuisine: English
Ingredients: ## FOR THE BASE; 180 gram(s) pitted dates; 85 gram(s) hazelnuts; 1 tablespoon(s) chia seeds; 1 tablespoon(s) cacao; ## FOR THE FILLING; 250 gram(s) raspberries; 70 gram(s) coconut oil; 3 tablespoon(s) maple syrup; 1 teaspoon(s) almond extract; - optional: fresh blueberries to garnish

8 Pinches 2 Photos

Shy Strawberry

London

Updated on Sep 2, 2017

These stunning raspberry tarts not only look divine – they taste it too. They’re gluten free, vegan and sugar free – yet taste deliciously sweet.

Rate

prep time 50 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

FOR THE BASE
180 grams pitted dates
85 grams hazelnuts
1 tablespoon chia seeds
1 tablespoon cacao
FOR THE FILLING
250 grams raspberries
70 grams coconut oil
3 tablespoons maple syrup
1 teaspoon almond extract
- optional: fresh blueberries to garnish

How To Make raspberry tarts

Step 1

Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.

Step 2

Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.
Step 3

Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.
Step 4

Add all the ingredients for the filling to a food processor and blitz until smooth.
Step 5

Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes).
Step 6

Top with fresh blueberries, then serve.
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