No-Bake Raspberry Cream Tarts

Hannah Sunderani
Feb 9, 2018
3 min read

Happy Fri-yay everyone! Here are some vegan, No Bake Raspberry Cream Tarts to slide into the weekend in good taste. hehe.

I've got some friends coming to stay this weekend and will be serving these tasty tarts for a delicious dessert to uphold the Friday night state of mind, "I accomplished the work week, therefore deserve lotsa dessert and none of the guilt." Amirite? And that's exactly what these tarts have accomplished. They are guilt free - made with all natural and wholesome ingredients, that are so deliciously sweet and lush you will feel like you're being punk'd.

Actually these no bake tarts came about when I had a plethora of leftover icing from my Chocolate Donuts with Pink Frosting. Turns out, no matter how much I love frosting there is only so much a woman can pile onto donuts before going into TSS - toxic sugar syndrome. (Don't fret, I've fixed the proportions for the donut recipe so you donut into the same problem).

So as it seemed, I had a jar filled to the brim of pink frosting taunting me every time I opened the fridge. And because I advocate for a minimalist lifestyle, this frosting needed to be consumed! I like to think I have higher standards than grabbing a spoon and going to town on a jar of pink frosting, but standards don't always translate to practice. However, a couple spoonfuls of pink frosting later my sense of reasoning kicked in, and I decided it much wiser to use the frosting towards a delicious dessert to share amongst friends.

These No Bake Raspberry Cream Tarts frosting are a crowd pleasure. The filling is a blend of soaked cashews, coconut oil, almond milk and thawed raspberries. I've then blended in some silken tofu to thicken the mix, and bring a little more mousse-y texture. I know what you might be thinking, "You want me to add TOFU!?" The answer is YES! It might sound scary, but silken tofu is so soft and delicate you won't even taste it. It takes on the taste of the sweet raspberry cashew cream entirely. I use silken tofu in so many of my dessert recipes I've lost count. And will often serve it to Vegan Skeptics who can't believe their taste buds. Trust me, silken tofu is going to become a regular on your shopping list to fulfill those dreams of deliciously creamy and healthy raw desserts. Plus it's a great way to get a little extra protein boost. And since the 21st century is completely protein crazy (me included) I say bring it!

As for the crust, it's a blend of dates, oats and walnuts, which is so heavenly you won't believe these combo has been hiding in your pantry unbeknownst to you for so long. I love to just roll this crust combo into bliss balls and indulge when I'm looking for a sweet and clean afternoon snack. But when used for a tart base, and filled with raspberry cream mousse it's a whole new ballgame.

Needless to say I'm sure you will love these No-Bake Raspberry Cream Tarts as much as I do. Friday is looking pretty sweet.

No Bake Raspberry Cream Tarts (raw + vegan + healthy)

Makes: 6 tarts | Prep Time: Overnight + 30 mins| Cook Time: 00 mins

Ingredients:

For the crust:

1 cup walnuts
1 cup gluten-free oats
8 medjool dates, pits removed
2 tsp coconut oil
pinch salt
pinch cinnamon

For the filling:

1/2 heaping cup cashews, soaked overnight and strained
1/4 cup maple syrup
40 ml (2 tbsp + 2 tsp) almond milk
4 tbsp coconut oil, melted
1 package (300g) organic silken tofu
1/4 cup thawed raspberries, plus more if desired for brighter colour
Kiwi and orange, sliced, for topping (optional)

Directions:

Blend together oats, walnut, dates, coconut oil, salt and cinnamon in food processor, until dough-like in texture. Create tart shells by pressing dough into the bottom of tart pans and up the sides to be ~1/2 cm thick. (I used six 4-inch tart pans with removable bottoms). Rinse food processor for next step
Prepare raspberry cream filling: In food processor add soaked cashews (strained), maple syrup, almond milk, melted coconut oil, and silken tofu. Add raspberries bit by bit until you've reached desired colour. Then fill each tart with the raspberry cream filling. Place in fridge to chill for 1-2 hours, or until frozen. When ready to serve remove from fridge, wait 20-30 minutes to soften and pop tarts out of shells. Top tarts with chopped kiwi and orange, and serve.

Approvals: