Raspberry Tarts

September 18, 2017

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 -
Nikki Brown

Serves: 6


For the base:

  • 180 grams pitted dates
  • 85 grams hazelnuts
  • 1 tablespoon chia seeds
  • 1 tablespoon cacao

For the filling:

  • 250 grams raspberries
  • 70 grams coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon almond extract
  • 1 piece Fresh blueberries to garnish
In This Recipe


  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.

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