If you love raspberries you will love these gluten free tartlets – they are bursting with a beautiful fresh raspberry flavour! They have a wonderful smooth, creamy and intensely raspberry filling which goes perfectly with the nutty cacao base. These raspberry tartlets contain no refined sugar or flour and require no baking! They are a healthy sweet treat that is super tasty and easy to prepare.
Sometimes the mere sight of a raspberry can bring on raspberry cravings for me, and these tarts sure know how to satisfy that craving.
They taste intensely of raspberries! I feel I could just dive head first into that mixture, but that would be getting a little carried away!
Master H was jumping at the sight of these – what toddler wouldn’t when looking at that gorgeous fun red colour. I think he thought I was making some kind of red playdough concoction but got even more excited when he realised it was food!
I thought he may turn his nose up at the tart’s as they are a little tangy with the raspberry flavour (which if you are a raspberry fan you will love! – I do!) but may be more suitable for more acquired taste buds…but no…. he absolutely loved them!
Raspberries not only taste amazing but they are very nutritious! Read on for their health benefits or skip straight to the recipe below.
Love Food Nourish Nutrition Info
- Raspberries are a fantastic source of phytonutrients and antioxidants.
- They have excellent anti-inflammatory and anti-cancer benefits.
- Raspberries are a excellent source of Vitamin C, fibre and manganese.
- They are a good source of vitamin B5, biotin, copper, vitamin K, vitamin E, folate, magnesium, potassium and omega 3 fats.
A new area of research is looking at the potential for raspberries to manage obesity. Research is in its early stages but has found that a phytonutrient found in raspberries (rheosmin) can help increase metabolism in our fat cells. It is thought that rheosmin can also help decrease pancreatic lipase (an enzyme released by our pancreas) which may result in less digestion and absorption of fat. How cool would that be?
Raspberries do freeze very well and can be kept in the freezer for up to one year. Recent research has shown that the antioxidant properties of organic raspberries is significantly higher than the non organic raspberries, so it does pay to buy organic where you can.
If you are looking for other no bake, vegan or paleo sweet treats you may like to try:
Raw Vegan Cranberry & Chocolate Truffles
No Bake Pina Colada Slice
Creamy Blueberry, Cacao & Coconut Energy Balls
Raw Gingerbread Cookie Bites
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Have a lovely week!
Hope x
Serves 11 tartlets
Hope Pearce
Delicious raw raspberry tartlet's with a cacao nut base
30 minPrep Time
30 minTotal Time
Save Recipe4.9 based on 9 review(s)
Ingredients
- 1 cup cashews
- 1/2 cup walnuts
- 1/2 cup almonds
- 1 cup dried and pitted dates
- 1 cup desiccated coconut
- 2 Tbspn coconut oil, melted and left to use at room temperature
- 2 Tbspn raw cacao powder
- 1 1/4 cup raspberries, frozen + 2 Tbspn to decorate on top
- 1/2 cup coconut oil, melted
- 2.5 Tbspn maple syrup
- 1 tsp vanilla essence
Instructions
- Place dates in a bowl of hot water and cover. Soak for 10 minutes. Drain and rinse then pat dry with a paper towel.
- Place all ingredients for the filling in the food processor and blitz until the mixture comes together and is smooth.
- Remove the base mixture from food processor and lightly press into greased muffin or cupcake moulds. Place in freezer for 10 minutes to set.
- Clean the food processor. Add the raspberries, coconut oil, maple syrup and vanilla essence to food processor and blitz until the mixture is smooth and creamy looking.
- Remove the moulds with the base from the freezer. Pour in the filling. Place in the fridge for 20 minutes to set.
- Remove from fridge and top with raspberries.
- Store tartlets in the fridge, should keep up to 4 days or tartlets can be frozen.
Notes
Note the prep time above does not include the setting time.
Calories
Fat
Carbs
Protein
31 Comments
Jenni Lane
November 9, 2016 at 6:00 am wow Hope they look amazing :-)Hope Pearce
November 10, 2016 at 12:14 pm Thanks Jen! xMonika Dabrowski
April 6, 2017 at 7:28 pm No wonder Master H was jumping at the sight of these! They look fabulous! No refined sugar, full of great wholesome ingredients, and I love the mixture for the base!Hope Pearce
April 9, 2017 at 7:18 pm Thank you so much Monika! Yes their vibrant colour is certainly eye catching for a hungry toddler :)Commodore Allen
May 1, 2017 at 5:44 pm Looks Yummy!Hope Pearce
May 1, 2017 at 7:44 pm Thank you Commodore! :)Yang
July 2, 2017 at 8:17 am Hope, I finally made these! They are delicious and thanks for sharing :)Hope Pearce
July 4, 2017 at 1:56 pm Oh I'm so pleased you liked them, thanks for letting me know! :)linda spiker
July 4, 2017 at 10:49 am These are so pretty! Love the color and the little nut cups!Hope Pearce
July 4, 2017 at 1:55 pm Thanks so much Linda! :)Emily @ Recipes to Nourish
July 4, 2017 at 11:16 am I wish I had one or two of these right now. My youngest and I love raspberries and I'm pretty sure these would get devoured pretty quickly. They're so pretty too!Hope Pearce
July 4, 2017 at 1:57 pm Thanks Emily! Yes my little boy absolutely loves them!Joni Gomes
July 4, 2017 at 11:56 am These are so beautiful and cute!Hope Pearce
July 4, 2017 at 1:58 pm Thank you Joni :)Lindsey Dietz
July 5, 2017 at 2:58 am This really is a simple recipe! Beautiful color on that raspberry filling!Hope Pearce
July 5, 2017 at 12:11 pm Thanks Lindsey, yes they are so easy to make which is great!:)Cristina Curp
July 6, 2017 at 2:20 pm Those no bake crusts are perfection. Beautiful shapes and details... and I bet they're mighty tasty too!Hope Pearce
July 10, 2017 at 1:47 pm Thanks Cristina! Yes they are a favourite in our house :)Anya
July 9, 2017 at 4:17 am Unfortunately for us, raspberries don't last long. They disappear off the table rather quickly so no need to freeze them, lol. My dream is to have like 3 dozen raspberry bushes on our property so we won't have to fight over our favorite berries.Hope Pearce
July 10, 2017 at 1:50 pm Hi Anya! Yes raspberries are our favourite berry too, having 3 dozen raspberry bushes on your property would be superb!Raw Raspberry Tartlets - Yum Goggle
July 12, 2017 at 12:46 pm […] GET THE RECIPE […]Ali
November 11, 2017 at 2:32 am Do you thaw the raspberries or put them in food processor frozen?Hope Pearce
November 11, 2017 at 9:40 am Hi Ali, you put the raspberries in the food processor frozen, they will soften up while blitzing.ana
July 7, 2018 at 10:41 am Hello. I was wondering how you arrived at the nutrition stats you posted here. I've calculated it twice on cronometer. com based on your stated "serves 11 tarlets" and have arrived at the following: 350 cals each 27 g fat 26 g carb 5 g protein which makes each 29% carb/ 5% protein/ 66% fat. Thank you.Hope Pearce
July 10, 2018 at 1:29 pm Hi Ana, thanks for pointing that out! I have looked into it and the nutrition calculator was reading one of the ingredients wrong so I have amended it. The nutrition calculator in the recipe card automatically calculates the end nutrition stats based on the ingredients listed, i.e it is not manually entered by me. There is still a slight variation between what you have listed as there is between all online nutrition calculators. ESHA which is the nutrition software in our recipe cards use 1,700 sources (same as their nutrition software for dietitians, hospitals and food manufacturers) to get their stats as opposed to many online calculators which get theirs from 1-3 sources, so we are aiming for the closest match possible. Thanks, Hope :)Tara
December 20, 2018 at 8:12 am So so good i made one large one just tripled tge filling was absolutely deliciousHope Pearce
December 21, 2018 at 2:49 pm Thanks Tara, I'm so pleased you liked it! :)Tegan
February 2, 2019 at 9:59 pm Hi. We've just made a batch of these for my daughter's minnie mouse themed birthday. They're beautiful and look naughty but aren't!!! I'm just wondering if the filling is supposed to set? Ours are quite runnyHope Pearce
February 8, 2019 at 7:15 pm Hi Tegan, thank you! Apologies for the delay, hmmm, yes they should be quite set and the raspberry centre should be soft, but not runny. Is it hot where you are at the moment? Maybe try leaving them in the fridge for longer to set or popping them in the freezer for 15 min :)Marian
March 3, 2019 at 8:30 pm Made that for friends last night - everyone loved them! I did have a little trouble with the method - when I poured the melted coconut oil in with frozen raspberries it immediately solidified and stuck to the bottom and sides of the food processor. I can't see how this could have gone any differently? I had to scrape and chip it off but definitely didn't get it all, which might be why it didn't set properly. It was a bit fiddly putting the base into the moulds so all in all it took quite a bit longer than 20 minutes! But did turn out delicious nonetheless!Hope Pearce
March 5, 2019 at 1:46 pm Hi Marian, thanks for your feedback! I'm sorry you had problems with the mixture solidifying, I realised that the instructions should say that the coconut oil should be melted and left at room temperature before using. That should stop the mixture solidifying. I usually make these in warmer weather so I don't have any need to melt the coconut oil so I missed putting that extra info in the recipe card. I'm glad you enjoyed the end result, Hope :)