Grain Free Blueberry Tart. Today we got our co-op basket. There was an optional add-on for blueberries so I took it. 12 pints of organic blueberries!
We gave some to my in-laws and we took the rest. My older daughter just LOVES blueberries. She ate a whole pint in one sitting. I can’t say I blame her!
They are so good! I have been wanting to do a fruit tart recipe for a while now, so I thought I would make a grain free blueberry tart. I can tell you my family was not disappointed.
It was awesome! This tart is not only grain and gluten free, it’s also vegan! 🙂 It’s super easy to make too.
Grain Free Blueberry Tart
Grain Free Blueberry Tart
A no fuss dessert that looks fancy, but is really easy to make!
Ingredients
- 2 cups raw cashews (soaked overnight)
- 2 1/2 cups almonds
- 15 medjool dates
- 2 T coconut oil
- 3 T maple syrup
- 1 tsp ground vanilla bean
- 3 cups fresh blueberries
Instructions
- Preheat oven to 350.
- In the food processor, grind the almonds.
- Once they are ground to a course consistency, add in the dates, coconut oil and a small amount of water.
- Pulse until a dough forms.
- Press the mixture into a greased tart pan.
- Bake in the oven for about 10 minutes.
- While it is baking, drain the soaked cashews and throw them in the blender with the maple syrup and vanilla. You can probably use a food processor for this as well.
- Blend up the cashews until they are a smooth cream. You may need to add a small amount of water or milk to get it smooth. You will want a cream-like consistency.
- Spread the cashew cream over the tart crust and top with blueberries.
Recipe Notes
I would imagine this would keep in the fridge for a week at least. If you can get it to last that long! Enjoy!
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