Raw Raspberry and Blackberry Tarts (Vegan and Gluten Free) Recipes

Raw choc raspberry and blueberry tarts? Yes please! Not only are these beauties really delicious, they look so pretty, they’re packed full of good ingredients and really simple to make. Happy days. In fact this recipe fits perfectly with my food philosophy, I don’t know about you but if I look at a recipe and the ingredient list and instructions are really long I immediately switch off. I want my food and recipes to be really easy to make and packed full of goodness and flavour.

These delcious tarts have a gorgeous nutty chocolatey base and then filled with a super creamy fruit filling – amazing!  Using only natural ingredients, you can enjoy with abandon.  I decided to make raspberry and blackberry but you could just as easily use strawberries or blueberries.

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 essense
• 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.
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