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
No-Bake Healthy Blueberry Tarts
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.
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:
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In the bowl of a food processor, process almonds and oats for one minute or until powder forms.
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Add dates and process 30 seconds.
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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.
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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.
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Do this with the remaining crust in the remaining cupcake cavities.
For the Blueberry Filling.
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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.
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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.
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Want more recipes like these Healthy Blueberry Tarts?
Lemon & Blueberry Frozen Greek Yogurt Bites
Healthy Strawberry & Dark Chocolate Tarts
Pesto Pasta Salad
BLT Pasta Salad
Italian Dressing Pasta Salad
Curry Chicken Salad
Marissa says
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
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
Hey, Love the recipy!
I have featured it on my website Ivyissue,com 🙂
London says
Thanks so much for sharing the recipe, Tamila! Love your website, too! 🙂
christina says
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
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
These delicious tarts are definitely something that I need to make as I love challenging myself to make healthy and raw desserts!
London says
Thanks Thalia!