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Raw Raspberry Tarts – A vegan raw raspberry tart recipe made from almonds, cashews, chia seeds, coconut oil, dates, and frozen raspberries. Make as individual small tarts or one big one. Give it a go – we promise you won’t be disappointed! – For the Base: Dates, pitted, almonds, cashews, coconut oil, vanilla bean powder or extract, of Himalayan salt, water, For the Cream: cashews, coconut oil, vanilla bean powder or extra, maple syrup or agave syrup, water, For the Raspberry Syrup: frozen raspberries, maple syrup or agave syrup, chia seeds (optional), For the Topping: a few frozen raspberries, For the Base: Soak the almonds in warm water for at least an hour. This allows for easier absorption of their nutrients. Drain and pat dry.; Place the dates and water into the food processer and process until you have a date paste.; Melt the coconut oil over a basin of hot water.; Add all other ingredients to the food processor and process until you have a sticky dough.; Press the dough into your tart cases and freeze for 30 minutes.; For the Cream: Place all the ingredients in a food processor and process until smooth and creamy. Add cream to tart bases and pop back in the freezer to firm up.; For the Syrup: Place raspberries and syrup in a blender and blend until smooth. Add more sweetner if you want to. Stir in the chia seeds if using.; To Finish: Take tarts out of freezer 20 minjutes before serving. Take them out of the tart cases and plate up. Top with syrup and a few frozen raspberries. The tarts should be served when they are still slightly frozen.; –