No Bake Mini Raspberry Tarts
These stunning raspberry tarts not only look divine – they taste delicious too.
Prep Time40 mins
Total Time40 mins
Servings: 6 people
- 180 g Dates pitted
- 85 g Hazelnut
- 1 tbsp Chia Seed
- 1 tbsp Cocoa powder
- 250 g Raspberries
- 70 g Coconut oil
- 3 tbsp Maple Syrup
- 1 tsp Almond essence
- 1 tbsp Blueberries
Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.
Drain the dates, then put in a food processor along with the rest of the base ingredients hazelnut, chia seeds and cocoa powder and mix it until combined.
Press the base ingredients raspberries, coconut oil, maple syrup and almond extract into the bottom of your pastry tins, then refrigerate whilst you make the filling.
Add all the ingredients for the filling to a food processor and mix it until smooth.
Add the filling into the pastry cases, then freeze until set approx 20-30 minutes.
Top with fresh blueberries, and serve.
Calories: 335kcal | Carbohydrates: 38g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Sodium: 2mg | Potassium: 400mg | Fiber: 7g | Sugar: 27g | Vitamin A: 0.3% | Vitamin C: 14.6% | Calcium: 6.2% | Iron: 8.5%