Raspberry Tarts

11 ingredients
6 steps

Ingredients

  • 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

Directions

  1. 1
    Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.
  2. 2
    Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.
  3. 3
    Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.
  4. 4
    Add all the ingredients for the filling to a food processor and blitz until smooth.
  5. 5
    Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes).
  6. 6
    Top with fresh blueberries, then serve.

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