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While everyone is obsessing over everything pumpkin-y, we are bringing back our fave summer berries. Raspberries. 😋
These bright, sweet + fresh beauties are the perfect addition to the typical October-themed cookie plate.
You will love these raspberry tarts:
✨ The crust is fluffy and buttery.
✨ The filling is tender and fruity.
✨ The white chocolate hearts on top provides a delightful crunch.
✨ And the optional fresh fruit topping will send you straight back to summer days, sans scorching heat.
Gah, life is good again, thanks to healthified raspberry tarts.
This recipe yields 2 raspberry tarts and takes only 30 minutes to make.
INGREDIENTS
CRUST
225 grams of your fave vegan cookies (we recommend either Glutenull Lemon Coconut Cookies or Enjoy Life Foods Vegan Gluten Free Vanilla Honey Crunchy Graham Cookies)
4 pieces of Quinoa Fibre Plus crispbreads
1/2 cup vegan butter (we recommend Earth Balance) or extra virgin coconut oil
FILLING
2 cups raspberries (we recommend using fresh raspberries but you can also sub frozen ones)
1 TBSP chia seeds (optional)
150 grams vegan white chocolate (we love Zimt The White Stuff white chocolate bar)
GARNISH
4 pieces Rice Cakes + Amaranth
50 grams vegan white chocolate (we love Zimt The White Stuff white chocolate bar)
fresh fruit (we used raspberries, lemon and red currants)
INSTRUCTIONS
1. Prepare crust by adding cookies and quinoa crispbreads to a food processor and pulsing for about 30 seconds to combine. You’re looking for a fine meal.
2. Next, add vegan butter or coconut oil and pulse again until a dough forms.
3. Transfer crust to the greased tart and use clean hands to evenly distribute.
4. Line a standard pie or tart pan, or several 4 3/4-inch tart pans with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn't have to be perfect. Set in freezer to chill.
5. Add the raspberries to the pot set over medium heat and cook until very bubbly. Then reduce heat to low and continue simmering to thicken. Turn off heat, add vegan white chocolate and chia seeds (optional). Use hand mixer to blend on high until very creamy and smooth scraping sides as needed.
6. Remove crust from freezer and top with raspberry filling. Chill to set – at least 2-4 hours.
7. Use small heart cookie cutters to cut out hearts from amaranth rice cakes. Melt vegan white chocolate in a saucepan and coat mini rice cake hearts in it. Set aside.
8. Top with fruit + white chocolate rice cake hearts just before serving.
Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 😍😍😍
Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks
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