No-bake Raspberry & Chocolate Tarts
Recipe by Pamella Higgins Bite into these beautifully decadent No-bake Raspberry and Chocolate Tarts. Not only do these tarts look gorgeous but the Nuttvia hazelnut filling, topped with beautifully dried raspberries really makes this dessert something to show off and to entertain with. Not just that, but these No-bake Raspberry and Chocolate Tarts are clear of all refined sugars AND are no-bake, meaning you can whip these up and leave them in the freezer until ready to eat.
Prep time: 15 minutes plus 30 minutes + 1 hour freezing time
Baking time: no bake
Ingredients
For the tartlet cases -
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100g coconut flour
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50g almonds flour
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2 tablespoons coconut oil, melted
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2 tablespoons tahini
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2 tablespoons Natvia natural sweetener
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2 tablespoons almond milk
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1 teaspoon vanilla extract
For the berry jam
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100g berries, fresh or frozen
- 2 tablespoons Natvia natural sweetener
- 4 tablespoons chia seeds
For the chocolate layer
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6 tablespoons Nuttvia spread
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4 tablespoons almond milk
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½ teaspoon vanilla extract
To decorate
- Freeze-dried raspberries and dried rose petals
Method
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First make the base: Simply mix together the ingredients to form a dough. Divide between 4 individual mini loose-bottomed tartlet tins and use your fingers to press into the sides and on the base evenly. Set aside.
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Now mix together the jam ingredients with a dash of water and set aside for at least 3o minutes to form a jam. Spread a thin even layer of this over each base.
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Time to make the chocolate layer: Whisk together the ingredients then carefully pour over the jam to fill just to the top and cover. Place the tartlets in the freezer for about 1 hour.
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When ready to serve simply remove from the freezer and the tins then serve!
Keep any remaining tartlets in the freezer for up to 2 weeks.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!
We love feedback so comment below and if you decide to make it yourself, be sure to share it with us.
