No Bake Raspberry Tart
A no bake raspberry tart made with a cacao hazelnut crust, chia jam, and creamy cashew filling.Chilled until firm for a smooth, rich texture.Perfect as a healthy, refreshing dessert option.
Ingredients
Hazelnut Cacao Crust
- 2 cups roasted hazelnuts
- Pinch salt
- ¼ cup cacao powder
- 200 g soft dates pitted
- 1 tsp vanilla extract
Raspberry Chia Jam
- 1 cup raspberries
- 2 Tbsp water
- 2 Tbsp chia seeds
Raspberry Cream Filling
- 2 cups raw cashews soaked 4 hours
- ¼ cup maple syrup
- 1½ cups raspberries
- 1 Tbsp lemon juice
- 2 Tbsp coconut or almond milk
- 3 Tbsp melted cacao butter
- Optional: freeze-dried berry powder or rose powder
To Serve
- Fresh berries
- Edible flowers or rose petals
- Chocolate
Instructions
- Grease a tart tin with a removable base and set aside.
- In a food processor, blend hazelnuts, salt, and cacao until crumbly.
- Add dates one at a time along with vanilla extract. Blend until the mixture holds together.
- Press the mixture firmly into the tart tin to form the crust. Freeze for 30 minutes.
- For the jam, heat raspberries and water over low heat until softened.
- Stir in chia seeds and cook for 5 minutes, stirring regularly. Mash slightly and cool.
- Drain cashews and blend with maple syrup, raspberries, lemon juice, milk, and cacao butter until smooth and creamy.
- Remove crust, spread the chia jam evenly, then pour the cream filling over it.
- Smooth the top and refrigerate for at least 6 hours or overnight.
- Before serving, decorate with fresh berries and chocolate.
- This No Bake Raspberry Tart is best served chilled for the perfect texture.
Notes
- You can swap raspberries with strawberries or mixed berries
- Almonds can replace hazelnuts if needed
- Add a chocolate drizzle for extra indulgence