Dessert
Raw Raspberry Tarts for the Table
The thing about recipe videos is that it means I’m making the same recipe sometimes 3-4 times in a quite
- Serves 4 tarts
- Prep 1 hour
- Total 1 hour
I realize that this isn’t the worst problem that I could have in the world. Not even by a long shot. But, I was raised in a household where the motto was “waste not, want not” and it’s so painful to throw food away (even if the alternative is eating WAY more of these raspberry tarts than I should). I lead a particularly tough life.
These little Raw Raspberry tarts are truly straightforward to make and don’t take a lot of ingredients. In fact, the filling is only 3 ingredients and the crusts can be made ahead of time if you want. OH and they’re completely no-bake (hence, raw) which I’m in love with considering it’s still quite hot here in Nashville and I simply can’t be bothered to turn the stove on.
I topped mine with pomegranate seeds simply because I saw them at the store and thought it would look pretty. You can top yours with whatever sounds good to you though. Some blueberries, perhaps (which would also be pretty!).
I hope you’re having a particularly lovely day and that your fridge is filled with too many desserts. Because, having trouble resisting dessert is a particularly good life problem to have!
See How to Make the Raw Raspberry Tarts:
The recipe
Raw Raspberry Tarts for the Table
- Serves 4 tarts
- Prep 1 hour
- Total 1 hour
Ingredients
For the crusts:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup coconut oil (melted)
- 1 tablespoons pure maple syrup
- Pinch course sea salt
- ¼ cup coconut sugar
For the filling:
- 1 ½ cups of fresh or frozen raspberries
- ⅔ cup of coconut oil (melted)
- 4 teaspoons of maple syrup
- 2 teaspoons of vanilla extract
Method
To make the crust:
- 1
In a large bowl, stir together all of the crust ingredients until well combined.
- 2
Press the mixture into the bottom of 4 tart pans. (mine are 4.75 inch pans) THESE to be exact
- 3
Place in the freezer to harden while you prepare the rest of the pie (can sit in the fridge/ freezer overnight if desired)
To make the filling:
- 4
In a blender or food processor, combine the raspberries, coconut oil, maple syrup, and extract. Blend until completely smooth but be careful not to over blend it.
- 5
Pour the raspberry mixture evening in the 4 tart crusts and then place them in the fridge to set for at least 30 minutes but they can also sit overnight.
- 6
Once ready to serve, top with your regular toppings (I used pomegranate) and ENJOY!!
