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No Bake Raspberry Tart with Hazelnut Cacao Crust

Delight in this luxurious No Bake Raspberry Tart featuring a crispy hazelnut cacao crust and a fresh raspberry filling, perfect for any gathering.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups hazelnuts Unsalted and roasted for optimal flavor.
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil Melted.
For the filling
  • 2 cups fresh raspberries
  • 1/4 cup honey or agave syrup
  • 1 teaspoon vanilla extract

Method
 

Prepare the Crust
  1. In a food processor, add the hazelnuts and blend until they resemble coarse crumbs.
  2. Add in the cacao powder, maple syrup, and melted coconut oil. Pulse until the mixture forms a sticky dough.
Form the Base
  1. Press the mixture firmly into the bottom and sides of a tart pan. Make sure it’s evenly distributed to ensure a sturdy crust.
Create the Filling
  1. In a mixing bowl, combine the fresh raspberries, honey (or agave syrup), and vanilla extract. Gently mash the raspberries to create a chunky, flavorful filling.
Assemble the Tart
  1. Spoon the raspberry mixture into the prepared crust, spreading it evenly over the bottom.
  2. Refrigerate for at least 2 hours to allow the tart to set beautifully.
Serve and Enjoy
  1. Once set, slice and serve your tart chilled. Garnish with additional raspberries or a dollop of whipped coconut cream if desired.

Notes

This tart can be customized with different toppings like whipped coconut cream. For nut-free, substitute hazelnuts with ground oats.