Raspberry Tarts
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.
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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.
Added:
Friday, September 22, 2017 - 1:42pm
