Raw raspberry cheesecake tarts ( raw, vegan, sugar free, dairy free, paleo )

I made these cute little raspberry cups for the celebration of me and my hubby being together for 18 years.

Even if we live in the centre of Helsinki I managed to get some wild strawberry flowers to garnish them with. We have quite a big inner courtyard where one of our neighbours has brought and planted some wild plants. Wild strawberries have spread all over the yard as ground cover on the green areas. My daughter was a little upset though…she knows that every white strawberry bloom that I picked up is off of her harvest in a month or so. I managed to convince her there would be plenty of flowers left and every one of them would turn into a sweet little strawberry. So she kind of gave me a permission…


My raspberry cups turned out perfect. I didn’t have to make any changes to my recipe. The filling is soft and silky and there is the slightly tangy but oh so sweet taste of raspberries in it.

The first bite took me immediately back to my childhood.

I visioned myself standing in the middle of wild raspberry bushes with my sister. We were on our summer holiday. The sun was hot. We were eating raspberries straight from the bushes. There wasn’t anything else in the world at that moment. Just the sweet feeling of warm summer breeze on my skin and the magical taste of wild deep pink coloured raspberries.




1 cup almond flour

1 tbsp coconut oil

1/4 tsp psyllium

pinch of salt

a few drops ow water



1 cup cashews soaked in water for 5-12 hours

4 tbsp water

3 tbsp coconut oil melted

3 tbsp cacao butter melted

4 tbsp chilled full fat coconut cream

1 cup raspberries

2-3 tbsp maple syrup

1 tbsp lucuma powder

1 tbsp maca powder

1 tsp lechitin

1/4 tsp vanilla bean powder



1/4 cup water 1 tbsp agar-agar

2/3 cup raspberries

1 tbsp maple syrup



1/4 cup chilled full fat coconut cream

1/2 cup oat cream whipped

1/4 tsp vanilla bean powder

1 tbsp maple syrup

2 tbsp lucuma powder


For the crust mix everything together and press into baking mould


Making the filling add the ingredients in the same order they appear in the recipe. Add one ingredient at a time and blend in a high speed blender until everything is mixed to a smooth finish.


For the glee/jelly add the agar-agar to the water first and follow the instruction on the package! After that add the berries (blended into puree) and syrup.


Preparing the topping whisk the oat cream first then add the coconut cream and keep on whisking a little. Add the rest of ingredients.


You can add the filling straight to the crust then put the tarts into fridge.

Before pouring the gelee on top of the filling let it cool down a bit.

For the topping use an extruder for whipped cream or just simply spoon the cream on top of the tarts.

Garnish the tarts with edible flowers  if you can get your hands on them like I did. Otherwise you can just use raspberries and some lemon balms. Explore the inner aesthete in you!




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  • easy-recepti blog

    2016-06-10 at 17:04 Reply

    Finally!!! I knew that one day, you will make your own page or some sort of blog. All those brilliant pictures from your Instagram really deserved to be published on professional page like this. I always wondered if those Instagram pics are just one picture or one of a bunch of them.

    Like on Instagram, I`m sure that I will be one of most faithful followers on this page 😉

    • Sirke Reivo

      2016-06-10 at 23:49 Reply

      Hi there!
      Yes, that’s what I said too, finally! Im so glad you found my page even if I haven’t seen you a lot lately on ig!
      So good to hear from you! Thank’s!

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