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]

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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


  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.


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