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Raspberry Tarts


September 2, 2017

Raspberry Tarts 0 0 5 0

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.

  • Prep: 50 mins
  • 50 mins

    50 mins

  • Yields: 5 tarts
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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


1Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.

2Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.

3Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.

4Add all the ingredients for the filling to a food processor and blitz until smooth.

5Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes).

6Top with fresh blueberries, then serve.


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