Raw Raspberry and Blackberry Tarts (Vegan and Gluten Free)

Raw choc raspberry and blueberry tarts? Yes please! Not only are these beauties really delicious, they look so pretty, they’re packed full of good ingredients and really simple to make. Happy days. In fact this recipe fits perfectly with my food philosophy, I don’t know about you but if I look at a recipe and the ingredient list and instructions are really long I immediately switch off. I want my food and recipes to be really easy to make and packed full of goodness and flavour.

These delcious tarts have a gorgeous nutty chocolatey base and then filled with a super creamy fruit filling – amazing!  Using only natural ingredients, you can enjoy with abandon.  I decided to make raspberry and blackberry but you could just as easily use strawberries or blueberries.

I posted a pic of my tarts on Instagram at the weekend and I’ve had lots of requests for the recipe but I’ve haven’t had a second to write them up. Phew it’s done.. I hope you like them!




Raw raspberry tarts


I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  4 - makes 4 tarts servings
  20 minutes preparation time
  None cook time


  • 6 medjool dates
  • 1/2 cup hazelnuts
  • 1 tbsp chia seeds
  • Pinch sea salt
  • 2 tbsp raw cacao
  • Raspberry filling; 
  • 1/2 cup raspberries
  • 1/2 cup coconut oil
  • 2 tsp maple syrup or coconut syrup
  • 1 tsp almond essence
  •  Blackberry filling;
  • 1/2 cup blackberries
  • 1/2 cup coconut oil
  • 1 tsp vanilla essense
  • 2 tsp maple syrup or coconut syrup


  1. Add all the base ingredients to your food processor and blitz until the mix comes together. Remove the mix and divide into four. Press the mix into the bottom and edges of the tart cases (I used 9cm)  and up the sides. Pop in the fridge while you get the filling ready.
  2. Melt 1/2 cup coconut oil very gently in a saucepan then add to the cleaned food processor. Add in the raspberries, sweetener and almond essence. Blitz to combine until smooth. Remove two of the tart bases from the fridge and add the filling. Pop back in the fridge to firm up.
  3. Repeat with the process to make blackberry filling and add to the two remaining tart bases. Return to the fridge and let them chill for at least 30 minutes.
  4. Remove from the fridge and top with berries. Enjoy!

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  1. […] These Raw Raspberry Tarts got it all – they’re vegan, glutenfree and packed with raspberries.  -> get the recipe […]

  2. […] The recipe was inspired by my friend Niki, from RebelRecipes, I adapted it based on what I had at home, and what flavours I thought I could add to spark up the “love” factor. You can find the original recipe by my girl at http://www.rebelrecipes.com! […]

  3. Judy on December 2, 2018 at 8:07 am

    Do u use frozen berries

    • Niki on December 30, 2018 at 8:51 am

      Hi Judy
      Fresh for this recipe.
      My best
      Niki xx

  4. […] These Raw Raspberry Tarts got it all – they’re vegan, glutenfree and packed with raspberries.  -> get the recipe […]

  5. Raw Raspberry Tart – La Petite Carrie on August 12, 2016 at 3:08 pm

    […] found this recipe from Rebel Recipes, found here:Recipe . It’s extremely simple to make and was quick as it’s raw and requires no cooking […]

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