Raw Chocolate, Hazelnut and Raspberry Tarts

These delicious raw tarts are gluten, dairy and refined sugar free (and completely vegan!) They look impressive, however are surprisingly simple to make. The perfect option for a mid-morning or afternoon snack to provide you with long lasting energy to get you through the day.

Ingredients (makes about 6 small tarts):

Base

• 1/2 cup raw hazelnuts

• 6-8 medjool dates

• 2 tablespoons chia seeds

• 1 tablespoon cacao powder

• 4 tablespoons melted coconut oil

• sprinkle of salt

Filling

• 3/4 cup fresh or defrosted raspberries (do not use frozen)

• 1/2 cup melted coconut oil

• 2 tablespoons maple syrup or agave (or any liquid sweetener of your choice)

• 1 teaspoon vanilla essence

Method:

1. Add all of the base ingredients to a food processor and pulse until combined

2. Press firmly and evenly into a lined cupcake or tart tray (about 1cm thick). Put into the fridge whilst making the filling, to firm up.

3. Add the filling ingredients to the food processor (ensure it is clean before doing this)

4. Blend until smooth

5. Spoon the filling mixture into the tart shells evenly

6. Garnish with fresh raspberries

7. Put in fridge to set for a minimum of 2 hours before serving. Store in fridge until ready to serve.