Raspberry Nutella Tarts
Raspberry Nutella Tarts is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 5 servings. One portion of this dish contains about 22g of protein, 63g of fat, and a total of 862 calories. For $3.69 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe is liked by 1446 foodies and cooks. It is brought to you by My Whole Food Life. It works best as a dessert, and is done in roughly 30 minutes. A mixture of hazelnuts, medjool dates, full fat coconut milk, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 97%, this dish is outstanding. Try Nutella Pop-Tarts, Pumpkin Nutella Tarts, and Nutella Pop Tarts for similar recipes.
Servings: 5
Preparation duration: 30 minutes
Ingredients:
2 cups raw almonds
4 T cocoa or cacao powder
1/2 cup full fat canned coconut milk
2 cups hazelnuts
4 T maple syrup
8-9 medjool dates pitted
2 cups fresh raspberries or strawberries
1 tsp ground vanilla bean or vanilla extract
1/4-1/2 cup water
Equipment:
food processor
tart form
frying pan
Cooking instruction summary:
In a food processor, grind up the almonds until they are a course consistency. Once they are ground, add in the dates and water until the dough comes together. If you are not using a high powered food processor, you might want to soak the dates for 5 minutes in water to soften them. Grease your tart pan or mini tart pans and then press the dough into the pan and up the sides. The dough will be sticky and I find that working with wet hands helps. Once the dough is set into all the tarts, place them in the fridge to firm up. About 30 minutes.While the tarts are setting up, you can make the filling. In the food processor, grind up the hazelnuts into as fine of a powder you can get them. Once they are ground, add in the remaining ingredients. If the mixture seems too thick, you can always add a bit more milk. Once the crusts are set, spoon the filling into each one and top with the fruit. Enjoy!
Step by step:
1. In a food processor, grind up the almonds until they are a course consistency. Once they are ground, add in the dates and water until the dough comes together. If you are not using a high powered food processor, you might want to soak the dates for 5 minutes in water to soften them. Grease your tart pan or mini tart pans and then press the dough into the pan and up the sides. The dough will be sticky and I find that working with wet hands helps. Once the dough is set into all the tarts, place them in the fridge to firm up. About 30 minutes.While the tarts are setting up, you can make the filling. In the food processor, grind up the hazelnuts into as fine of a powder you can get them. Once they are ground, add in the remaining ingredients. If the mixture seems too thick, you can always add a bit more milk. Once the crusts are set, spoon the filling into each one and top with the fruit. Enjoy!
Nutrition Information:
covered percent of daily need
