Description
A refreshing no-bake tart featuring a rich hazelnut cacao crust and tangy fresh raspberries.
Ingredients
Scale
- 1 ½ cups hazelnuts
- ½ cup unsweetened cacao powder
- ¼ cup maple syrup or honey
- ¼ cup melted coconut oil
- ½ teaspoon vanilla extract
- 1 cup cashews (soaked in water for at least 4 hours)
- 1 cup fresh raspberries
- 3 tablespoons agave syrup or honey
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the crust: In a food processor, combine the hazelnuts and blend until they become a fine flour. Add in the cacao powder, maple syrup, melted coconut oil, and vanilla extract. Process until the mixture forms a moist and crumbly texture.
- Form the crust: Grease a tart pan with a little coconut oil. Press the crust mixture into the bottom and up the sides of the tart pan, ensuring it is packed tightly and evenly. Set the crust in the refrigerator to set.
- Make the filling: Drain and rinse the soaked cashews, then add them to the food processor. Blend until smooth. Gradually add raspberries, agave syrup (or honey), lemon juice, and vanilla extract. Blend until creamy.
- Fill the tart: Remove the crust from the refrigerator and pour the raspberry filling into it, spreading it evenly.
- Chill the tart: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Serve: Carefully release from the tart pan, add extra raspberries and cacao powder on top, cut into slices, and enjoy!
Notes
For enhanced flavor, use raw hazelnuts and consider drizzling melted dark chocolate on top for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 5mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: no-bake dessert, raspberry tart, vegan dessert, summer treat, easy dessert, hazelnut recipe