These No-Bake Healthy Blueberry Tarts are naturally sweetened, gluten-free, dairy-free, and can easily be made vegan.
Ingredients
1 1/2 cup whole
Almonds, raw
1 1/2 cup
Oats, dry
(quick-cooking; gluten-free)
1/3 cup
Dates
(chopped & pitted)
1/4 cup
Maple syrup, pure
(or honey)
3 tbsp
Coconut oil
(melted)
1/4 tsp
Salt
1 1/4 cup
Cashew nuts, raw
(soaked in warm water for 1 hour)
1 cup
Blueberries
(fresh)
2 tbsp
Maple syrup, pure
(or honey)
1 tbsp
Coconut oil
(melted)
1 tbsp
Lemon juice
Instructions
In the bowl of a food processor, process almonds and oats for one minute or until powder forms.
Add dates and process for 30 seconds.
Add the remaining tart crust ingredients: maple syrup, coconut oil, and salt, and process for 1-2 minutes, scraping down the sides of the bowl every 30 seconds. The mixture will begin to stick together.
Press 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 3/4 of the height of the cavity.
Do this with the remaining crust mixture in the remaining cupcake cavities.
In the bowl of a food processor, process cashews for 2 minutes. Combine remaining blueberry filling ingredients: blueberries, maple syrup, coconut oil, and lemon juice and process for 2-3 minutes more, or until filling is almost completely smooth
Fill the tart crust with equal amounts of blueberry filling. Refrigerate for at least 2 hours before servings. Enjoy!
