Raspberry Tarts
By: Nikki Brown
Published: Friday, September 22, 2017 - 1:42pm

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

Preparation

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.

About

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.