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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