Raspberry Nutella Tarts

Prep Time 30 min Serves 5 tarts     adjust servings


    For the crust

    • 2 cups raw almonds
    • 8-9 medjool dates pitted
    • 1/4-1/2 cup water

    For the filling

    • 2 cups hazelnuts
    • 4 T maple syrup
    • 4 T cocoa or cacao powder
    • 1 tsp ground vanilla bean or vanilla extract
    • 1/2 cup full fat canned coconut milk

    For the fruit

    • 2 cups fresh raspberries or strawberries


      For the crust

      1. In a food processor , grind up the almonds until they are a course consistency.
      2. Once they are ground, add in the dates and water until the dough comes together. If you are not using a high powered food processor , you might want to soak the dates for 5 minutes in water to soften them.
      3. Grease your tart pan or mini tart pan s and then press the dough into the pan and up the sides. The dough will be sticky and I find that working with wet hands helps.
      4. Once the dough is set into all the tarts, place them in the fridge to firm up. About 30 minutes.

      For the filling

      1. While the tarts are setting up, you can make the filling. In the food processor , grind up the hazelnuts into as fine of a powder you can get them.
      2. Once they are ground, add in the remaining ingredients. If the mixture seems too thick, you can always add a bit more milk.
      3. Once the crusts are set, spoon the filling into each one and top with the fruit.
      4. Enjoy!


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