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.
Makes 6 small tarts.
Ingredients:
For the base:
1 cup/175g pitted dates
1/2 cup/75g hazlenuts
1 tbsp. chia seeds
1 tbsp. cacao
For the filling:
2 cups/250g raspberries
1/3 cup/70g coconut oil
3 tbsp. maple syrup
1 tsp. almond essence
Optional: Fresh blueberries to garnish
Method:
- 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).
Krazy Kiwi x
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Recipe Name
Raspberry Tarts
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