No-Bake Choco-Raspberry Tarts
No-Bake Choco-Raspberry Tarts
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A rich, fruity, chocolatey bite-sized dessert – naturally vegan
Looking for an easy no-bake treat that’s as nourishing as it is decadent? These choco-raspberry tarts feature a nut-and-date base, a quick chia-raspberry jam, and a silky dark chocolate topping. They’re plant-based, refined sugar-free, and perfect for snacking, sharing or treating yourself on a hot day.
Ingredients
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1 cup frozen raspberries
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1½ tbsp whole chia seeds
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10 pitted Medjool dates
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½ cup raw pistachios
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½ cup walnuts
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½ cup shredded coconut
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½ cup cocoa powder
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1 pinch sea salt
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2 tbsp maple syrup
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½ cup dark chocolate chunks
Chia-Raspberry Jam
For the base
Chocolate topping
Directions
In a small saucepan, heat the frozen raspberries and chia seeds over medium heat for 2–3 minutes until the raspberries break down. Remove from heat and let the mixture thicken while preparing the base.
In a food processor, blend all the base ingredients until the texture is crumbly but sticky. Using your hands, roll into balls and place them into a mini muffin tin. Use a spoon or small tamper to press each one into a mini tart shape.
Spoon a bit of the chia jam into each tart base.
Melt the dark chocolate using a double boiler, then pour a thin layer over the jam.Place in the refrigerator for 30 minutes, or until the chocolate is fully set. Store in an airtight container in the fridge for up to 5 days.