No Bake Mini Raspberry Tarts

These stunning raspberry tarts not only look divine – they taste delicious too.
Prep Time40 minutes
Total Time40 minutes
Course: Dessert
Servings: 6 people
Calories: 335kcal


  • 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.