Vegan Healthy No-Bake Raspberry Tart Cups

Yield 12 servings

For the cups:

  • 1/4 cup almonds
  • 1/4 cup oats
  • 20 dates
  • 1/2 cup shredded coconut
  • 2 tablespoons maple syrup

For the raspberry filling:

  • 1/2 cup frozen raspberries
  • 1/2 cup shredded coconut
  • 1 tablespoon maple syrup


  • Shredded coconut to garnish (optional)

1. Add all “cup” ingredients to a processor and process until combined and finely chopped.

2. Roll the mixture into 12 balls.

3. Line a ‘mini’ muffin tin with 12 mini patty pans and place a ball in each.

4. Use your fingers to mold the balls tightly around the patty pans.

5. In a food processor, add all “raspberry filling” ingredients and pulse until combined and finely chopped.

6. Divide the mixture between the tart cups and sprinkle with a little bit of shredded coconut.

7. Place the tray in the fridge and refrigerate for an hour or so until the tart cups have hardened a little bit. This will make it easier to pull the patty pans off. Or, if you are impatient, just eat immediately! Your choice.

8. Enjoy!