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Raspberry & Coconut Tarts (Vegan)

Servings 8

Ingredients

  • 100 g Blanched almonds
  • 90 g Dried dates
  • 90 g Wholegrain crackers
  • 2 1/2 tbsp Cocoa powder
  • 55 g Coconut oil
  • 6 tsp Maple syrup
  • 4 tbsp Maple syrup
  • 2 400ml cans of Coconut milk stored in the fridge overnight
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • 24 Raspberries
  • A handful of Chopped roasted hazelnuts

Instructions

  1. To make the base put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz it until it resembles fine crumbs

  2. Melt the coconut oil and add it to the 'crumbs' along with 6 tsp of the maple syrup and mix it all together

  3. Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put it in the freezer for 30 minutes

  4. To make the filling separate the thick white topping from the coconut milk then whisk it up along with the vanilla extract and 4 tbsp of the maple syrup

  5. Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place some fresh raspberries on top, and finally sprinkle some chopped roasted hazelnuts on top