October 7, 2013

Vegan Healthy No-Bake Raspberry Tart Cups Recipe



These are such a delicious and easy little dessert that I guarantee you will love. They are so pretty and strangely taste like a cross between a berry crumble and a berry cheesecake. I am not sure why but they just do! There are two great things about this recipe. Firstly, it is a no-bake and quick recipe that you just process, put together and refrigerate! Secondly, they are healthy without any naughty ingredients so you can leave your guilt at the refrigerator door when you stand there and eat them all in one go. Jerome and I love making these and keep them in a container in the fridge. They really satisfy our sweet cravings and taste delicious served with a hot cup of tea. We hope you love these as much as we do :)


makes 12 mini cups

Cups:
   1/4 cup almonds
   1/4 cup oats
   20 dates
   1/2 cup shredded coconut
   2 tablespoons maple syrup

Raspberry filling:
   1/2 cup frozen raspberries
   1/2 cup shredded coconut
   1 tablespoon maple syrup

Other:
   shredded coconut to garnish (optional)


1) Add all "cup" ingredients to a processor and process until combined and finely chopped. 

2) Roll the mixture into 12 balls.

3) Line a 'mini' muffin tin with 12 mini patty pans and place a ball in each like the photo below.


4) Use your fingers to mould the balls tightly around the patty pans as I have in the photo below.


5) In a food processor, add all "raspberry filling" ingredients and pulse until combined and finely chopped.

6) Divide the mixture between the tart cups and sprinkle with a little bit of shredded coconut as I have done in the photo below.


7) Place the tray in the fridge and refrigerate for an hour or so until the tart cups have hardened a little bit. This will make it easier to pull the patty pans off. Or, if you are impatient, just eat immediately! Your choice. Enjoy!



The nutrition information above is an approximate guideline. Each berry cup is very high in manganese and contains 8% of your RDI of iron. 

22 comments :

  1. Omgosh you are a genius!!! I had all the ingredients at home today, except had frozen blueberries. Gave that a whirl and it was soo good! I love you and your recipes!! Nice photos too:)

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    1. Hi Shani! Oh yay... so glad that you loved them :) Hehe thank you. I will tell Jerome that you like his photos... it will make him happy :D

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  2. Oh my goodness, these look amazing! I cannot wait to try this recipe out :) So cute.

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  3. I love little no-bake tarts, they're so much easier to make then pies and pretty much any dessert. A raspberry filling sounds awesome!

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  4. Mm these looks delicious and so pretty! I love the design of your blog, and the photography is beautiful!

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    1. Thanks Julia :) I will tell Jerome that you like his photography... he will be happy !

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  5. These look adorable- cant wait to try them :)

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  6. Oh my, they are so pretty! Nicely done

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  7. Hi! I'm so glad I found your blog. Can't wait to try these. Would fresh raspberries work just as well or does it help if the raspberries are already frozen? Thanks!! :o)

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    1. Hi Trove,
      I am glad that you found our blog too :) I think fresh raspberries would be fine... I haven't tried it with fresh raspberries but it should be fine.

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  8. These look super simple and fresh tasting. And organic raspberries are on sale at Whole Foods this week!! Score!

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    1. Hi Kristen! Oh yay... tell me how they go :)

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  9. These look yummy! Can't wait to make them. Does the tart crust get crunchy or stay chewy after refrigeration?

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    1. Hi Krista! They become a lot more firm but stay chewy :)

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  10. These look SO delicious! I can't eat oats as I'm coeliac, do you know of any alternatives I could substitute into this recipe?

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    1. Hello! Thank you :) You could add more almonds and coconut until you get the right consistency.

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  11. Hi Madison! I was wondering if there were any substitutions for the people with nut allergies?!

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    1. Hi there! You could try replacing it with something else hard... maybe even adding more oats?

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