Raspberry Tarts

• For the base:
• 180 grams pitted dates
• 85 grams hazelnuts
• 1 tablespoon chia seeds
• 1 tablespoon cacao
• For the filling:
• 250 grams raspberries
• 70 grams coconut oil
• 3 tablespoons maple syrup
• 1 teaspoon almond extract
• 1 piece Fresh blueberries to garnish

1. Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.
2. Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.
3. Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.
4. Add all the ingredients for the filling to a food processor and blitz until smooth.
5. Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes).
6. Top with fresh blueberries, then serve.

base, dates, hazelnuts, chia seeds, cacao, raspberries, coconut oil, maple syrup, almond, fresh blueberries

Taken from food52.com/recipes/73180-raspberry-tarts (may not work)