Raw Raspberry Tarts
No-bake raw tarts with a chocolate-almond crust and a smooth raspberry filling, set in the fridge.
🍽️ Makes 4
Ingredients
| 1 1/2 cups | 360 ml | almond flour |
| 1/4 cup | 60 ml | unsweetened cocoa powder |
| 1/4 cup | 60 ml | coconut oil, melted |
| 1 tablespoon | 15 ml | pure maple syrup |
| pinch | coarse sea salt | |
| 1/4 cup | 60 ml | coconut sugar |
| 1 1/2 cups | 360 ml | fresh or frozen raspberries |
| 2/3 cup | 160 ml | coconut oil, melted |
| 4 teaspoons | 20 ml | maple syrup |
| 2 teaspoons | 10 ml | vanilla extract |
Instructions
To make the crust:
- In a large bowl, stir together all of the crust ingredients until well combined.
- Press the mixture into the bottom of 4 tart pans. (Mine are 4.75 inch pans.)
- 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:
- 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.
- Pour the raspberry mixture evenly into the 4 tart crusts and then place them in the fridge to set for at least 30 minutes but they can also sit overnight.
- Once ready to serve, top with your favorite toppings (I used pomegranate) and ENJOY!!