No-Bake Raspberry Cream Tarts

A delicious no-bake recipe for raspberry cream tarts. Made with an oaty-walnut crust, and raspberry mousse filling. Gluten-free and refined-sugar free. This makes for a delicious easter dessert!

Course Dessert, Snack, Sweets

Cuisine no-bake, refined-sugar free

Prep Time 30

Freeze time 1

Total Time 1 30

Servings tarts

Calories 459kcal

Author Hannah Sunderani

Ingredients

1 cup gluten-free oats
1 cup walnuts
8 medjool dates pits removed
2 tsp coconut oil
pinch salt
pinch cinnamon
1/2 cup cashews soaked overnight and strained
1/4 cup maple syrup
2 tbsp + 2 tsp almond milk
1/4 cup coconut oil melted
1 packet organic silken tofu (300g)
1/2 cup raspberries

US Customary - Metric

Instructions

Blend together oats, walnut, dates, coconut oil, salt and cinnamon in food processor, until dough-like in texture. Create tart shells by pressing dough into the bottom of tart pans and up the sides to be ~1/2 cm thick. (I used six, 4-inch tart pans with removable bottoms). Rinse food processor for next step
Prepare raspberry cream filling: In food processor add soaked cashews (strained), maple syrup, almond milk, melted coconut oil, silken tofu and raspberries. Blend until smooth. Pour filling into tart tins and chill in the freezer for 1-2 hours, or until frozen. When ready to serve remove from fridge, wait 15-20 minutes to soften and pop tarts out of shells. Top tarts with your favourite fruits and serve.

Notes

Nutritional information is a rough estimate.

Nutrition