Author Notes
These stunning raspberry tarts not only look divine – they taste it too. They’re gluten free, vegan and sugar free – yet taste deliciously sweet.
The recipe can be found here -
http://www.mynutricounter.com/raspberry-tarts/ —Nikki Brown
Ingredients
- For the base:
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180 grams
pitted dates
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85 grams
hazelnuts
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1 tablespoon
chia seeds
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1 tablespoon
cacao
- For the filling:
-
250 grams
raspberries
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70 grams
coconut oil
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3 tablespoons
maple syrup
-
1 teaspoon
almond extract
-
1 piece
Fresh blueberries to garnish
Directions
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Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.
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Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.
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Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.
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Add all the ingredients for the filling to a food processor and blitz until smooth.
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Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes).
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Top with fresh blueberries, then serve.
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