Food, Recipes

Raw Vegan Recipes: Raspberry Tartlets

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Raw Vegan Dessert Recipes: 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 Raspberry Tartlets

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Prep Time: 2 hours
Cook time:
Total time: 2 hours
Yield: 15 – 20 servings
Ingredients
  • 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

Jessie Brown

Jessie Brown

Contributor at Peaceful Dumpling
Jess is health nut and food adventurer who follows a plant-based lifestyle for the past 2 years. It's her passion and dream to one day help as many individuals live a healthy active lifestyle with balance and wellness. She hopes that these delicious raw vegan/vegan recipes will help open up new possibilities to create and cook guilt free goodness. Follow Jess on Instagram @plantbasedbrownie. Also, please check out and subscribe to her YouTube channel for delicious raw vegan recipes and vegan related videos @plantbasedbrownie. "The soul is the same in all living creatures although the body of each is different" ~ Hippocrates
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