Raw Raspberry Tarts

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 cups Raspberries, Fresh or frozen

• Condiments

  • 1 tbsp Maple syrup, pure
  • 4 tsp Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Coconut sugar
  • 1 Pinch Course sea salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Coconut oil

Found on bbritnell.com

Ingredients

• For the crusts:
• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut oil, melted
• 1 tablespoons pure maple syrup
• Pinch course sea salt
• 1/4 cup coconut sugar
• 1 1/2 cups of fresh or frozen raspberries
• 2/3 cup of coconut oil, melted
• 4 teaspoons of maple syrup
• 2 teaspoons of vanilla extract

Directions

• In a large bowl, stir together all of the crust ingredients until well combined.
• Press the mixture into the bottom of 4 tart pans. (mine are 4.75 inch pans) THESE to be exact
• Place in the freezer to harden while you prepare the rest of the pie (can sit in the fridge/ freezer overnight if desired)
• In a blender or food processor, combine the raspberries, coconut oil, maple syrup, and extract. Blend until completely smooth but be careful not to over blend it.
• Pour the raspberry mixture evening in the 4 tart crusts and then place them in the fridge to set for at least 30 minutes but they can also sit overnight.
• Once ready to serve, top with your favorite toppings (I used pomegranate) and ENJOY!!