If you love raspberries you will love these gluten-free tartlets - they are bursting with a beautiful fresh raspberry flavour! They have a wonderfully 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 tarts 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 also full of phytonutrients and antioxidants (1).
Frozen or fresh raspberries
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 are 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:
I hope you enjoy this recipe for raw raspberry tartlets! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
- 1 cup cashews
- ½ cup walnuts
- ½ 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 ¼ cup raspberries, frozen + 2 Tbspn to decorate on top
- ½ cup coconut oil, melted
- 2.5 Tbspn maple syrup
- 1 teaspoon vanilla essence
- 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 base 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.
Nutrition InformationYield 11 Serving Size 1
Amount Per Serving Calories 331Total Fat 27gSaturated Fat 15gSodium 5mgCarbohydrates 20gSugar 12gProtein 5g