Raspberry Tart



These little Raw Raspberry tarts are super easy to make and don’t take a lot of ingredients. In fact, the filling is only 3 ingredients and the crusts can be made ahead of time if you want. And they’re completely no-bake (hence, raw) which I’m in love with considering it’s very hot here in Florida and I simply can’t be bothered to turn the stove on.


For the Crust

  • 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

For the Filling

  • 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


Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hr

To make the crust:

  1. In a large bowl, stir together all of the crust ingredients until well combined.
  2. Press the mixture into the bottom of 4 tart pans. (mine are 4.75 inch pans) THESE to be exact
  3. Place in the freezer to harden while you prepare the rest of the pie (can sit in the fridge/ freezer overnight if desired)

To make the filling:

  1. 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.
  2. 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.
  3. Once ready to serve, top with your favorite toppings (I used pomegranate) and ENJOY!!


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