Can I use other nuts for the tart crust?

Yes, while hazelnuts provide a distinct flavor, you could substitute them with almonds or walnuts for the no-bake crust.

What if I don't have fresh raspberries or blackberries?

Frozen berries can be used, but ensure they are thawed and drained well before blending into the coconut oil filling to avoid excess moisture.

How long do these tarts need to chill to firm up?

The tarts require at least 30 minutes in the fridge for the coconut oil-based fillings to firm up properly.

How should I store leftover Raspberry and Blackberry Tarts?

Store these tarts in an airtight container in the refrigerator, where they will keep well for up to 3-4 days due to the coconut oil base.

Can I adjust the sweetness in the fillings?

Yes, the maple or coconut syrup amounts can be adjusted to your preference, or omitted if your berries are very sweet.

3.4K Views 11 years ago

Raspberry and Blackberry Tarts
[Vegan, Gluten-Free]

Name: Raspberry and Blackberry Tarts [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
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

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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Two vibrant individual tarts, one topped with fresh raspberries and the other with blackberries, showcasing a dark, rich crust.

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Raspberry and Blackberry Tarts [Vegan, Gluten-Free]

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!

Ingredients You Need for Raspberry and Blackberry Tarts [Vegan, Gluten-Free]

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

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How to Prepare Raspberry and Blackberry Tarts [Vegan, Gluten-Free]

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.
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.
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.
Remove from the fridge and top with berries.