Raw Raspberry Tarts
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The thing about recipe videos is that it means I’m making the same recipe sometimes 3-4 times in a very short amount of time. At least once to test it again, once to photograph it, and once again to do the video. Typically this results in lots of welcomed leftovers that provide me with easy lunches for the week. However, in the case of desserts, it provides me with a fridge full of mini tarts that stare at me every time I open the fridge even though I’m doing my best to watch what I eat (which for the record, doesn’t include dessert with every meal).
I realize that this isn’t the worst problem that I could have in the world. Not even by a long shot. But, I was raised in a household where the motto was “waste not, want not” and it’s so painful to throw food away (even if the alternative is eating WAY more of these raspberry tarts than I should). I lead a very tough life.
These little Raw Raspberry tarts are super easy to make and don’t take a lot of ingredients. In fact, the filling is only 3 ingredients and the crusts can be made ahead of time if you want. OH and they’re completely no-bake (hence, raw) which I’m in love with considering it’s still very hot here in Nashville and I simply can’t be bothered to turn the stove on.
I topped mine with pomegranate seeds simply because I saw them at the store and thought it would look pretty. You can top yours with whatever sounds good to you though. Some blueberries, perhaps (which would also be pretty!).
I hope you’re having a very lovely day and that your fridge is filled with too many desserts. Because, having trouble resisting dessert is a very good life problem to have!
See How to Make the Raw Raspberry Tarts:
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Raw Raspberry Tarts
- Total Time: 1 hour
- Yield: 4 tarts 1x
Ingredients
- For the crusts:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil, melted
- 1 tablespoons pure maple syrup
- Pinch course sea salt
- 1/4 cup coconut sugar
For the filling:
- 1 1/2 cups of fresh or frozen raspberries
- 2/3 cup of coconut oil, melted
- 4 teaspoons of maple syrup
- 2 teaspoons of vanilla extract
Instructions
To make the crust:
- In a large bowl, stir together all of the crust ingredients until well combined.
- Press the mixture into the bottom of 4 tart pans. (mine are 4.75 inch pans) THESE to be exact
- Place in the freezer to harden while you prepare the rest of the pie (can sit in the fridge/ freezer overnight if desired)
To make the filling:
- In a blender or food processor, combine the raspberries, coconut oil, maple syrup, and extract. Blend until completely smooth but be careful not to over blend it.
- Pour the raspberry mixture evening in the 4 tart crusts and then place them in the fridge to set for at least 30 minutes but they can also sit overnight.
- Once ready to serve, top with your favorite toppings (I used pomegranate) and ENJOY!!
- Prep Time: 1 hour
- Category: dessert
This post may contain affiliate links. Please read my disclosure policy.
14 Comments on “Raw Raspberry Tarts”
Hello! :) I have a question… Can I use something else instead of coconut oil?
I have the same question. Coconut butter is ok?
I *think* that coconut butter will work just fine but since I’ve never tried it, I can’t say for sure. Let me know how it turns out if you try it!
How do we get this smooth even with the raspberry seeds on it?
I have a high speed blender which i think helps a lot. Most of the seeds also fall to the bottom so you don’t see as many on the top
Hi ! Thanks for this beautiful recipe ! Do you think I can make a big tart instead of little ones ? Thank you !
I’ve never tried making a bigger one but I’m sure it would work well! Let me know how it turns out!
Can I make and freeze the crust for a few weeks? Will it still be good?
Hi, the taste of the filling seems so oily… How long does it take to blend it? I don’t have a high speed blender, might be the reason of it?
Hi! Sorry it didn’t turn out great. It definitely could be the blender. Once it’s blended fully (which for my blender took a few minutes), it loses the super oily taste but still has a bit of a coconut-y taste. Maybe, with your blender, try blending it a few minutes longer
Do these melt if left at room temperature? Are the best kept in a fridge or freezer if not served straight away? Cheers
Great recipe. Family loved it. However my filling didn’t set as well as yours. I used coconut oil (in liquid form) not melted … and my raspberries were frozen so I think the water content may have caused the problem?
★★★★★
I’ve made this twice — we have so many raspberries AND it’s hot here, so this is a great recipe. The first time I just tossed in raspberries without the other ingredients, which was still delicious. The second time I did the full blend — I think I want to bring the raspberries to room temperature (third time’s the charm!), just because my mixture seemed grainy. Guessing the coconut oil hardened with the fridge-cool berries. Not as beautiful as your pics, but I’m sure everyone will chow down anyway!
★★★★★
Hi Rita. Thanks for the straightforward recipe for turning fruit into raw dessert. My daughter and I spent an hour picking raspberries from our property. There were lots of little berries, but most were perfectly ripe!
I haven’t finished making it yet, but I plan to sprinkle cocoa nibs on the top. I think the filling and crust will be sufficiently sweet to offset the bitter flavour of the nibs. I had to add Bob’s Redmill Coconut Flour to top up flour (didn’t have enough almond flour !), and I also substituted a can of Thai Kitchen coconut milk (160mL) in the place of half of the coconut oil for the filling. * A teensy spelling error in step 2 (I think you meant ‘evenly’, not ‘evening’). Thanks for offering up the best from your kitchen. God bless.
★★★★