Serves: 4 - makes 4 tarts Prep time: 20 minutes Cook time: None
Raw Raspberry and Blackberry Tarts (vegan and gluten free)
Ingredients
6 medjool dates
1/2 cup hazelnuts
1 tbsp chia seeds
Pinch sea salt
2 tbsp raw cacao
Raspberry filling;
1/2 cup raspberries
1/2 cup coconut oil
2 tsp maple syrup or coconut syrup
1 tsp almond essence
Blackberry filling;
1/2 cup blackberries
1/2 cup coconut oil
1 tsp vanilla essence
2 tsp maple syrup or coconut syrup
Directions
Add all the base ingredients to your food processor and blitz until the mix comes together.
Remove the mix and divide into four. Press the mix into the bottom and edges of the tart
cases (I used 9cm) and up the sides. Pop in the fridge while you get the filling ready.
Melt 1/2 cup coconut oil very gently in a saucepan then add to the cleaned food processor.
Add in the raspberries, sweetener and almond essence. Blitz to combine until smooth.
Remove two of the tart bases from the fridge and add the filling. Pop back in the fridge to
firm up.
Repeat with the process to make blackberry filling and add to the two remaining tart bases.
Return to the fridge and let them chill for at least 30 minutes.
Remove from the fridge and top with berries. Enjoy
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