Imagine a dessert so irresistibly delicious, yet so incredibly healthy, that it shatters everything you thought you knew about vegan treats. These Raw Raspberry Tarts are not just a dessert - they're a culinary revelation that will transport your taste buds to a world of pure, unadulterated bliss. With zero cooking time, maximum nutrition, and a flavor profile that will make your friends beg for the recipe, these gluten-free delights are about to become your new obsession!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup raw almonds
- 1 cup pitted dates
- 1/4 cup coconut oil
- 1/2 cup fresh raspberries
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare your equipment by gathering a food processor, silicone muffin molds or mini tart pans, and a mixing bowl.
- Place raw almonds in the food processor and pulse until they become a fine, crumbly texture, being careful not to over-process into almond butter.
- Add pitted dates to the food processor with the ground almonds and blend until the mixture starts to stick together and forms a cohesive base.
- Press the almond-date mixture firmly into the bottom and sides of each muffin mold, creating a thin, even crust. Use the back of a spoon to compact the mixture.
- Place the molds with the crust into the freezer for 10 minutes to help them set and become firm.
- In a separate bowl, mash fresh raspberries with maple syrup and vanilla extract, creating a smooth, slightly chunky filling.
- Remove the crusts from the freezer and carefully spoon the raspberry filling into each tart shell, distributing evenly.
- Drizzle melted coconut oil over the top of each tart for added richness and to help the filling set.
- Return the tarts to the freezer for an additional 10 minutes to chill and allow flavors to meld together.
- Remove from freezer, let sit at room temperature for 2-3 minutes before serving to soften slightly.
- Garnish with additional fresh raspberries or a sprinkle of shredded coconut if desired, and serve immediately.
Tips
- Use fresh, high-quality ingredients for the best flavor and texture.
- When processing almonds, pulse carefully to avoid turning them into butter - texture is key!
- Ensure dates are soft and pitted for easier blending and a smoother crust.
- Freeze the crusts before adding filling to help them hold their shape.
- For a smoother filling, you can strain the raspberry mixture to remove seeds.
- Use silicone molds for easy tart removal.
- Let tarts sit briefly at room temperature before serving for optimal texture.
- Experiment with garnishes like mint leaves, coconut flakes, or a drizzle of dark chocolate.
- Store any leftovers in the freezer for up to a week.
- For best results, serve chilled and enjoy within a day of making.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 8g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 0mg
