raw choc-nut raspberry tarts with banana ice-cream


This little bite-sized dessert ticks all my boxes – fresh raspberries are always a luxurious indulgence, it’s got no added sugar and so I can convince myself it’s healthy.  Actually, for a dessert, it is!  It’s technically paleo (although I know desserts aren’t in the paleo spirit), it’s GF, grain free & raw (if that’s your thing).  I made this for Valentine’s Day this year as it’s also I think a completely romantic treat.  Whichever way you look at it, they are delicious.  Try serving on a dessert platter with strawberries and chocolates.

 Mix it up: You can also make these in smaller or larger sizes and play around with the filling and toppings (if you’re not dairy/sugar free try  lemon curd/ dollop cream/ caramel/ chocolate ganache or tiny scoops of icecream topped with blueberries/grated chocolate/sliced banana/toasted shredded coconut etc etc.

For the base:

* you need to make this ahead of time – preferably the day before but at least a few hours before so it has time to set

  • 10-ish medjool dates (pitted) – these are the fresh ones
  • 2 handfuls shredded coconut (can be toasted if you like the crunch like me)
  • 1 small pkt slivered almonds/nuts
  • handful pepitas and/or sunflower seeds
  • 2Tbsp coconut oil (this helps it to hold shape when cold)
  • chia seeds (optional)
  • 50g dark chocolate – roughly chopped (optional)

Blend all ingredients (except chocolate) in a food processor or blender.  Stir in the chocolate. Press into cupcake moulds (or mini cupcake moulds if you want bite sized ones).  Refrigerate or freeze for a few hours or overnight.  They will keep in the fridge/freezer.

For the banana ice-cream:

  • 1-2 bananas pre-frozen in slices (I usually like to keep frozen slices of banana in the freezer – great for smoothies)

Blend the frozen banana in a food processor (I use my little whizzer on the handheld mixer) or blender.  You may need a few drops of water to get it blending.  If you use too much water to will end up too sloppy to be ‘ice-cream’.

Scoop into the casing, top with raspberries and serve immediately.  Alternatively you could scoop the banana into the casing and re-freeze for 10-15 mins to firm up, then top and serve.

6 thoughts on “raw choc-nut raspberry tarts with banana ice-cream

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