Raspberry Tarts

2
Shy Strawberry

By
@MyNutriCounter

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
50 Min
Method:
No-Cook or Other

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About Raspberry Tarts

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: English




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