Baking

Raspberry Tart

Hey bug eaters!

Here is another special recipe that I love! I make these in big batches and store them in the freezer. Whenever friends or family come over, take them out of the freezer and let them warm up a bit so they’re still nice and cool but- not frozen. Serve with some berries – done! A perfect little treat!

 

Raspberry Tarts

Print Recipe
Serves: 8 Cooking Time: 30min

Ingredients

  • For the crust: 140g almonds
  • 40g coconut flakes
  • 1tbsp coconut oil
  • 80g dates (pitted)
  • 1tbsp milk
  • 1tbsp cinnamon
  • For the filling: 300g cashews (soaked)
  • 80ml milk
  • 1tbsp organic vanilla extract
  • 2tbsp coconut oil
  • 4tbsp maple syrup
  • 1 good hand full of strawberries

Instructions

1

Mix all crust/base ingredients together in a food blender. I personally like the dough a bit crunchy so if you think like me, don't make everything too smooth 🙂

2

Add more milk to the dough if needed, it shouldn't be too dry

3

Mix all tart ingredients together just like above. Start with the cashews first.

4

Add the crust first into a muffin tray and place to cool for 30min.

5

add filling to the crust and place in the fridge or freezer.

6

Serve chilled and garnished with strawberries and coconut sprinkles.

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