Chocolate Raspberry Tarts

INGREDIENTS:
Crust
-1/2 cup (50g) oats
-2 cups (200g) fresh dates, pitted/chopped
-2 tbsp (15g) cocoa powder
Filling
-1 cup (100g) fresh or frozen raspberries
-1 cup (100g) fresh dates, pitted/chopped

DIRECTIONS:
-First, in your food processor or blender, blend up the crust ingredients until it clumps together. Take this mixture and press it into your mini tart pans.
-Now blend up your filling ingredients until creamy smooth. Pour this into each of the mini tarts, smooth them out neatly with a spatula. You can place a raspberry on top of each tart.
-Pop them into the fridge overnight to firm up, then enjoy!

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