Chocolate & Vanilla Raspberry Swirl Tartlets

5 from 1 vote
Chocolate & Vanilla Raspberry Swirl Tartlets
Prep Time
45 mins
2 hrs
Total Time
45 mins
Course: Dessert
Cuisine: American
Servings: 12 Tartlets
Calories: 297 kcal
Author: Hallie Klecker
  • 1 cup raw walnuts or macadamia nuts
  • ¼ cup unsweetened shredded coconut
  • ½ cup packed pitted Medjool dates
  • ½ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • cups raw cashews soaked in water fro at least 6 hours and up to 24 hours
  • ½ cup canned coconut milk full fat, divided use
  • 5 tablespoons honey or maple syrup divided use
  • 4 tablespoons fresh lemon juice divided use
  • 4 tablespoons virgin coconut oil divided use
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup all natural fruit-sweetened raspberry jam
  1. Line 12 cups of a standard muffin pan with paper liners.
  2. In a food processor fitted with a steel blade, process the walnuts and shredded coconut until finely ground.
  3. Add the dates, ginger, and salt.
  4. Process until the dates are fully incorporated into the nuts and the mixture holds together when pinched between your fingers.
  5. Divide the mixture evenly among the lined muffin cups and press the dough firmly into the bottom of each cup. Place the pan in the freezer.
  6. Drain the cashews.
  7. Place about half the cashews into a high-speed blender or food processor fitted with the steel blade.
  8. Add ¼ cup of milk, 3 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the cocoa powder.
  9. Blend until very creamy and smooth.
  10. Remove the muffin pan from the freezer.
  11. Spoon the mixture on top of the frozen crusts, spreading it out or tapping the pan on the countertop to ensure even distribution. Freeze for at least 20 minutes.
  12. Clean out the blender or food processor and place the remaining cashews in the machine.
  13. Add the remaining ¼ cup coconut milk, 2 tablespoons honey,  2 tablespoons lemon juice, 2 tablespoons coconut oil, and the vanilla.
  14. Blend until creamy and very smooth.
  15. Remove the muffin pan from the freezer.
  16. Spoon the vanilla mixture on top of the frozen chocolate layer, spreading it out or tapping the pan on the counter to ensure even distribution.
  17. In a small pan, heat the raspberry jam over low heat, stirring constantly, until thin and pourable.
  18. Drop a few very small spoonfuls of jam over each tart.
  19. Swirl the jam into the vanilla layer with the tip of a knife.
  20. Freeze the tarts for at least 2 hours before serving.
  21. Store frozen tarts in an airtight container in the freezer.
  22. Thaw for 5-10 minutes before serving.
Nutrition Facts
Chocolate & Vanilla Raspberry Swirl Tartlets
Amount Per Serving
Calories 297 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Sodium 55mg 2%
Potassium 263mg 8%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 16g
Protein 5g 10%
Vitamin A 0.2%
Vitamin C 3.7%
Calcium 2.4%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cheesecake Chocolate Dairy Free Frozen Magazine Raspberries Tart Vanilla
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