Go Back

No-Bake Raspberry Hazelnut Tart

A delicious and visually stunning tart featuring a nutty hazelnut crust and a creamy raspberry filling, perfect for impressing family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup hazelnuts Raw or toasted, according to preference.
  • 1 cup pitted dates Make sure dates are soft; soak if necessary.
  • 1/4 cup cocoa powder Unsweetened preferred.
  • 1/4 cup coconut oil Melted.
  • Pinch salt
For the Filling
  • 1/2 cup fresh raspberries Plus additional for topping.
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a food processor, combine the hazelnuts, pitted dates, cocoa powder, and a pinch of salt. Blend until the mixture is crumbly yet holds together when squeezed.
  2. Press the crust mixture firmly into the bottom of a tart pan, ensuring an even layer throughout. Create a slight edge along the sides to hold in the filling.
  3. In the same food processor, combine the fresh raspberries, coconut oil, maple syrup, and vanilla extract. Blend until the mixture is smooth and glossy.
  4. Pour the raspberry filling over the crust, spreading it evenly with a spatula.
  5. Place the tart in the refrigerator to set for at least 2 hours.
  6. Just before serving, top with additional fresh raspberries for a decorative and delicious touch.

Notes

For a nut-free version, substitute sunflower seeds for hazelnuts. Agave syrup can be used instead of maple syrup. Ensure dates are softened before use.