Raw Raspberry Cheesecake Tartlets

12 finished raw raspberry tartlets lined up in a tray

Utterly indulgent… raw raspberry tartlet yumminess Credit: Charlie Brown

This weekend I had the great pleasure of spending two days holed up in a cottage with ten fantastic women as part of my dear friend Ruth’s hen do. The sun was shining (mostly), the fizzy flowed freely and the conversation was inspiring and ridiculous in equal measure 😉 Between us, we managed to put together a delicious gluten-free, largely vegan menu to sustain us over the weekend… with a few sweet treats thrown in…

These scrumptious raw raspberry cheesecake tartlets were my contribution to the weekend’s festivities. Completely sugar-free, gluten-free and vegan yet utterly decadent at the same time, they are the perfect naughty but good-for-you indulgence for adults and children alike. They are also incredibly easy to make, require very few ingredients and only 45 minutes total prep time – plus overnight in the fridge.

What you’ll need:

bowl of pecans in the kithcen

Plenty of pecans Credit: Future Street | CC license

For the crust:

  • 150g pecans
  • 175g dates

For the filling:

  • 200g cashews
  • Juice of 1 lemon
  • 2 tablespoons of coconut oil
  • 2-3 tablespoons maple syrup (to your taste)
  • a little water
a bowl of dates

Mmm…. dates Credit: Daniel R. Blume | CC license

For the topping:

  • 200g raspberries
  • a few sprinkles of desiccated coconut


  • 12 tartlet cases (I used heart-shaped silicon ones) or a 6 hole fairy cake baking tray

Makes 12 small (4cm diameter) or 6 large (8cm diameter) tartlets

What to do:

  • Whizz the pecans in a food processor until they’re the consistency of flour
  • Add in the dates and whizz up until the mixture becomes sticky (you can add more dates if it breaks up too easily)
  • Use your fingers to press the mixture into the inside of the tartlet cases so that it forms a thin crust with a hollow for the filling to occupy (you will notice that there is a surprising amount of excess pecan oil – don’t worry you can either just tip it away or use it in place of the coconut oil for the filling)
a bowl of cashew cream on a teacloth with a jar of cashews nearby

Cashew nut paste Credit: Jules | CC license

  • Now whizz up the cashews, lemon juice, coconut (or pecan) oil and maple syrup before adding water to create a thick paste the consistency of creamy mashed potato
  • Fill the tartlets almost to the top with the cashew cream
  • Cover and place in the fridge overnight
  • Just before you serve the tartlets, cut the raspberries in half and use them to cover the top of the filling
  • Sprinkle the tartlets with the desiccated coconut and serve



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