Raw raspberry tarts recipe

I absolutely love making raw tarts and other sweet treats. It’s like my playground of creativity, where I can infuse herbs, essential oils and other medicines through the tart to create some magic! But as with all sweet treats, careful consideration is required, as it is easy to overdo it! Small amounts from time to time is the best the way forward!

MAKES 6 TARTS

INGREDIENTS

FOR THE BASE

1/2 cup (50g) walnuts

1/4 cup (30g) pumpkin seeds

2 tbsp desiccated coconut

6 medjool dates

1 tbsp maple syrup

Good pinch of sea salt

FOR THE FILLING

1 cup (140g) cashews (soaked for at least 2 hours or overnight & drained)

1 cup (125g) fresh raspberries (or 1.5 cups frozen, defrosted)

1/4 cup (59ml) maple syrup

1 tbsp fresh lemon balm and/or mint leaves, chopped

4 drops blood orange essential oil (optional)

Dried lavender to decorate

METHOD

To make the base, add the walnuts, pumpkin seeds, coconut and sea salt to the food processor and pulse to a semi-ground texture.

Add the dates a couple at a time and pulse again until the mixture comes together.

Add the maple syrup and pulse once more.

Remove the mix to a bowl or plate and divide into 6 equal balls.

Press each ball into the mould of a muffin tray, no paper is required at this stage. Set aside.

To make the filling, blend together all the ingredients in a high speed blender and taste, making any necessary adjustments.

Add one tablespoon at a time to the base in the muffin tray until all the filling is used. Then freeze.

Once frozen, you can remove the tarts from the muffin tray using a sharp knife. The tart should just life away once you get a sharp knife around the edges. At this stage you can leave the tarts out for 20 minutes before eating, or place them in a paper muffin case and store in the freezer for later use.

Enjoy the magic infusion of these delicious raw tarts!