Original Post: https://www.evolvingtable.com/blueberry-tarts-with-almond-crust-and-ecookbook-announcement/
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.
Servings: 24 tarts
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!
Notes
Keep tarts refrigerated between servings for the best texture.
Tarts will keep for up to a week if stored properly.
Nutrition
Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 110IU | Vitamin C: 0.8mg | Calcium: 46mg | Iron: 2.3mg
