Raspberry Tarts


by: KrazyKiwi

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.


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serves: 3

For the base:

6.5 oz pitted dates

3 oz hazelnuts

1 tbsp chia seeds

1 tbsp cacao

For the filling:

9 oz raspberries

2.5 oz coconut oil

3 tbsp maple syrup

1 tsp almond extract

Optional: Fresh blueberries to garnish

Nutrition Facts
Raspberry Tarts

Servings Per Recipe: 3

Amount per Serving

Calories: 676

  • Total Fat: 44.2 g
  •     Saturated Fat: 22 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 4.6 mg
  • Total Carbs: 75.1 g
  •     Dietary Fiber: 13 g
  •     Sugars: 59.4 g
  • Protein: 6.9 g

how is this calculated?

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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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