Name: No-Bake Healthy Blueberry Tarts
Prep time: 30 min
Total time: 150 min
Ingredients: 1 ½ c almonds (raw); 1 ½ c quick-cooking oats (gluten-free); ⅓ c dates (chopped & pitted); ¼ c honey or pure maple syrup; 3 Tbsp coconut oil (melted); ¼ tsp salt; 1 ¼ c raw cashews (soaked in warm water for 1 hour); 1 c blueberries (fresh); 2 Tbsp honey or pure maple syrup; 1 Tbsp coconut oil (melted); 1 Tbsp lemon juice

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These No-Bake Healthy Blueberry Tarts are naturally sweetened, gluten-free, dairy-free and can easily be made vegan!! These sweet treats are a wonderful addition to your Spring and Summer dessert table.

A little over two years ago I released my very first e-book, Free to be Raw.

It was a labor of love, full of 30 gluten-free, refined sugar-free and dairy-free desserts that did not require any baking.

Throughout the process, I began to realize my love for desserts sweetened naturally with honey or maple syrup instead of using refined sugars.

This e-book was the launching pad for what was soon to become my first, and last, venture into the world of food production and distribution.

After 8 months, a bit too much money, and a lot of frustration I realized my real love was in the blogosphere.

That business, Unbaked by L.B., will always have a special place in my heart and is the inspiration behind the relaunch of my e-book. Now affectionately called…

During the operation of Unbaked by L.B., one of the most popular tarts we offered were the healthy blueberry tarts.

To this day, one of our good friends will still bargain with me and request these healthy blueberry tarts in return.

PIN THESE HEALTHY BLUEBERRY TARTS

Gluten-free Healthy Blueberry Tarts on a white plate for a healthy treat.

5 from 1 vote

No-Bake Healthy Blueberry Tarts

Course Dessert

Cuisine American

Prep Time 30 minutes

Total Time 2 hours 30 minutes

Servings 24 tarts

Calories 150 kcal

Author London

Ingredients

Almond Tarts:

1 ½ c almonds raw
1 ½ c quick-cooking oats gluten-free
⅓ c dates chopped & pitted
¼ c honey or pure maple syrup
3 Tbsp coconut oil melted
¼ tsp salt

Blueberry Filling:

1 ¼ c raw cashews soaked in warm water for 1 hour
1 c blueberries fresh
2 Tbsp honey or pure maple syrup
1 Tbsp coconut oil melted
1 Tbsp lemon juice

Instructions

For the Almond Tarts:

In the bowl of a food processor, process almonds and oats for one minute or until powder forms.
Add dates and process 30 seconds.
Add remaining tart ingredients and process for 1-2 minutes, scraping down the sides of the bowl every 30 seconds. The mixture will begin to stick together.
Press 1-1½-tablespoon sized balls of dough into a mini cupcake cavity. Press the center down and shape the sides of the tart as if making a cup. You should be able to push the mixture up to about ¾ of the height of the cavity.
Do this with the remaining crust in the remaining cupcake cavities.

For the Blueberry Filling.

In the bowl of a food processor, process cashews for 2 minutes. Combine remaining blueberry filling ingredients. Process for 2-3 minutes more, or until filling is almost completely smooth.
Fill almond tarts with equal amounts of blueberry filling. Refrigerate for at least 2 hours before servings. Enjoy!

Recipe Notes

Keep tarts refrigerated between servings for the best texture.

Tarts will keep for up to a week if stored properly.

Nutrition Facts

No-Bake Healthy Blueberry Tarts

Amount Per Serving

Calories 150 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Sodium 37mg2%

Potassium 142mg4%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 7g8%

Protein 3g6%

Vitamin A 110IU2%

Vitamin C 0.8mg1%

Calcium 46mg5%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Marissa says
August 6, 2018 at 11:58 am

This is one of my favorite recipes to date! It’s easy to make, and just sweet enough to satisfy my craving for sugar! They’re so light too I can indulge without feeling regret… Glad you decided to continue the blog, and thanks for the recipe 🙂
- London says
  August 6, 2018 at 3:32 pm
  Yay, Marissa!! It’s definitely one of my faves, too! Thanks so much for teaching me what a blog was and how to get it up and running, sis 🙂
Tamila Akhmieva says
May 9, 2015 at 6:42 am
Hey, Love the recipy!
I have featured it on my website Ivyissue,com 🙂
- London says
  May 9, 2015 at 8:32 am
  Thanks so much for sharing the recipe, Tamila! Love your website, too! 🙂
christina says
December 8, 2014 at 1:57 pm
What could you substituted for the cashews? I don’t think cashews are raw (they’re toxic if they’re even touched when they’re in their raw form). I’d rather use something else, any tips? Thanks so much, the recipe looks delicious!
- London says
  December 9, 2014 at 3:01 pm
  Hi Christina,
  Sorry for the confusion… I was referring to the “raw” cashews sold in the grocery stores. Technically, these are not completely raw because, yes, they would be toxic. They have undergone some heat treatment but still are loaded with nutrition. As far as replacing these if you’re skeptical of cashews… I might try macadamia nuts? I haven’t tried them, but they would be my closest guess to still using nuts and giving it the right texture. (The flavor may be a little too macadamia-nutty though!) Let me know how they turn out!
Thalia @ butter and brioche says
December 6, 2014 at 1:18 am
These delicious tarts are definitely something that I need to make as I love challenging myself to make healthy and raw desserts!
- London says
  December 9, 2014 at 2:55 pm
  Thanks Thalia!

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