No Bake Raspberry Coconut Tarts
These Raspberry Coconut Tarts are elegant, creamy, perfectly sweet and full of fruit. There is no baking required, perfect in the summer.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Paleo, Gluten-free, Dairy-free, Egg-free, Raw
Ingredients
Scale
Crust
- 2 cups almonds or walnuts or 1 ½ cups left over almond pulp from making almond milk
- 1 ½ cup dates pitted and coarsely chopped*
- 2 tablespoons coconut oil
- ½ tsp vanilla extract
Filling
- 1 cup canned organic full fat coconut milk (BPA free)
- 1/2 cup coconut oil, gently melted
- 1 cup fresh raspberries divided in half
- ¼ cup maple syrup
- 1/2 teaspoon vanilla
Instructions
Crust
- In a food processor, pulse the ground almonds, dates, coconut oil and vanilla together until they bind into a dough. If the dough is too crumbly, add a few drops of water. You want the dough to hold together.
- Line the inside of the tartlet pans with plastic wrap then press the pie crust firmly into the pan. Remove by gently lifting up the plastic wrap. Repeat with remaining crust. Refrigerate while you are making the filling. This will firm them up as the coconut oil cools.
Filling:
- Heat coconut oil on low until melted
- In a blender, blend the coconut milk with 1/2 cup of the raspberries. Strain through a fine strainer to remove the seeds, pressing to get all the liquid out.
- Return to the blender. Add coconut oil, maple syrup and vanilla.
- Pour the filling into each tart. Top each tart with a few raspberries.
- Refrigerate for 1 hour to solidify. Serve.
- Store in the refrigerator for up to 3 days or freeze in an air tight container for 1 month.
Notes
If the dates are dry, soak them first in filtered water for 15 minutes to hydrate. Dry on a towel before using.
Find it online: https://eatwellenjoylife.com/raw-raspberry-coconut-tarts/