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raspberry tarts

MyNutriCounter avatar
Recipe by
Shy Strawberry
@MyNutriCounter
London

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

►
yield 6 serving(s)
prep time 50 Min
method No-Cook or Other

Ingredients For raspberry tarts

  • FOR THE BASE
  • 180 g
    pitted dates
  • 85 g
    hazelnuts
  • 1 Tbsp
    chia seeds
  • 1 Tbsp
    cacao
  • FOR THE FILLING
  • 250 g
    raspberries
  • 70 g
    coconut oil
  • 3 Tbsp
    maple syrup
  • 1 tsp
    almond extract
  • optional: fresh blueberries to garnish

How To Make raspberry tarts

  • 1
    Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.
  • 2
    Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.
  • 3
    Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.
  • 4
    Add all the ingredients for the filling to a food processor and blitz until smooth.
  • 5
    Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes).
  • 6
    Top with fresh blueberries, then serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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