Raw Vegan Raspberry Tartlets

Raspberries are one of my favorite berries! And these raspberry tartlets pack a huge punch of flavor in just one bite. It's rich, creamy and has a nice balance of tart and sweet for any special occasion or for that late night craving. Add this sweet raw vegan dessert recipe to a potluck, get together, or just for yourself! ;) Fresh raspberries aren't just for your sweet tooth. These antioxidant-packed berries offer some serious nutrition. Raspberries are a good source of Vitamin K, Magnesium, fiber, Vitamin C, and Manganese. When you consume them raw (like in these delectable tartlets), you're getting the full benefits of their body-loving goodness. Enjoy!

Raw Vegan Dessert Recipes: Raspberry Tartlets

Raw Vegan Raspberry Tartlets

Recipe Type: Sweets

YIELDS 15 - 20 servings

PREP TIME 02 hour 00 min

COOK TIME 00 min

TOTAL TIME 02 hour 00 min

1 1/2 cups + 4 medjool dates, deseeded
3/4 cup walnuts, raw or soaked/dehydrated
3/4 cup almonds, raw or soaked/dehydrated
1 cup raspberries, fresh
1/2 cup raspberries, frozen
1 banana, frozen
1 1/2 cups cashews, raw (soaked for 2 hours)
1/2, 1/4 cup filtered water, divided
4 medjool dates
1 vanilla bean

Directions

1. Soak 1 1/2 cups cashews in a bowl of water for 2 hours.
2. To make the crust, add into the food processor 1 1/2 cups Medjool dates, walnuts, and almonds. Process for 45 seconds or until it forms into a ball. **(If the dates are too dry, soak the dates in a bowl of water for about 30 minutes)
3. In an 8×8 baking pan lined with parchment paper or tartlet molds, press the dough down to mold it into a crust layer. Place in freezer for 1 hour.
4. To make the raspberry filling, add 4 dates and 1/4 cup filtered water into the food processor. Process for about 15 seconds.
5. Drain the soaked cashews and add them into the food processor with 1/2 cup filtered water. Process until creamy.
6. Add the fresh and frozen raspberries, frozen banana, and the vanilla bean seeds. **Split and scrape out the seeds of the vanilla bean with a knife. Blend for 1 minute or until well combined.
7. Remove the crust from the freezer and fill evenly with raspberry filling. Put the raspberry tartlets back in the freezer for 1 – 2 hours.
8. Decorate with raspberries and enjoy!! <3

Also by Jessie: Raw Vegan Superfood Smoothie Bowl

Related: Raw Vegan Tiramisu

Raw Chocolate Rose and Strawberry Pudding

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Photos: Jessie Brown