These delicious tarts start with a a gorgeous, nutty chocolatey base and then they're filled with a super creamy, super-colorful fruit filling – amazing!

Raspberry and Blackberry Tarts [Vegan, Gluten-Free]

$2.99
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Ingredients

For the Crust:
  • 6 Medjool dates
  • 1/2 cup hazelnuts
  • 1 tablespoon chia seeds
  • A pinch of sea salt
  • 2 tablespoons raw cacao
For the Raspberry Filling:
  • 1/2 cup raspberries
  • 1/2 cup coconut oil
  • 2 teaspoon maple syrup or coconut syrup
  • 1 teaspoon almond essence
For the Blackberry Filling:
  • 1/2 cup blackberries
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla essence
  • 2 teaspoons maple syrup or coconut syrup

Preparation

  1. Add all the base ingredients to your food processor and pulse until the mix comes together. Remove the mix and divide into four. Press the mix into the bottom and edges of the tart cases and up the sides. Pop in the fridge while you get the filling ready.
  2. Melt 1/2 cup coconut oil very gently in a saucepan and then add to the cleaned food processor. Add in the raspberries, sweetener, and almond essence. Pulse 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.
  3. 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.
  4. Remove from the fridge and top with berries.


About The Author

Niki Webster

See My Recipes

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant-based, and organic where possible. I hope my passion for plant-based food shines through, and it may tempt you into trying it for yourself.

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