Raspberry Tarts Recipe

Name: Raspberry Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the base:, 180 grams pitted dates, 85 grams hazelnuts, 1 tablespoon chia seeds, and more.

Yes, Raspberry Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Tarts

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