No-Bake Healthy Blueberry Tarts Recipe

Introduction

These no-bake healthy blueberry tarts are a delicious and nutritious treat perfect for any time of day. Made with natural ingredients like almonds, oats, and fresh blueberries, they offer a fresh burst of flavor without any baking required. Enjoy a wholesome dessert that’s quick to prepare and sure to impress.

Ingredients

• 1 ½ cups raw almonds
• 1 ½ cups gluten-free quick-cooking oats
• ⅓ cup chopped, pitted dates
• ¼ cup honey or pure maple syrup
• 3 tablespoons melted coconut oil
• ¼ teaspoon salt
• 1 ¼ cups raw cashews, soaked in warm water for 1 hour
• 1 cup fresh blueberries
• 2 tablespoons honey or pure maple syrup
• 1 tablespoon melted coconut oil
• 1 tablespoon lemon juice

Instructions

1. Step 1: In a food processor, pulse almonds and oats for about one minute until they form a fine powder.
2. Step 2: Add the chopped dates and process for 30 seconds to combine.
3. Step 3: Add honey (or maple syrup), melted coconut oil, and salt. Process for 1-2 minutes, scraping the sides every 30 seconds until the mixture sticks together.
4. Step 4: Press 1 to 1½ tablespoon-sized balls of dough into mini cupcake cavities. Press down the center and shape the sides to create tart shells, filling about ¾ of the cavity height. Repeat for all tart shells.
5. Step 5: For the filling, drain soaked cashews and add them to a clean food processor. Process for 2 minutes until smooth.
6. Step 6: Add blueberries, honey (or maple syrup), melted coconut oil, and lemon juice. Process for 2-3 minutes until the filling is mostly smooth.
7. Step 7: Spoon equal amounts of the blueberry filling into each almond tart shell.
8. Step 8: Refrigerate the filled tarts for at least 2 hours before serving to allow them to set and flavors to meld. Enjoy!

Tips & Variations

• For a nut-free crust, substitute almonds with sunflower seeds or pumpkin seeds.
• Use frozen blueberries if fresh are not available; thaw before processing.
• Adjust sweetness by adding more or less honey or maple syrup according to taste.
• To make it vegan, use pure maple syrup instead of honey.
• For extra texture, sprinkle chopped nuts or granola on top before serving.

Storage

Store the blueberry tarts in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the tarts for up to 1 month and thaw in the refrigerator before serving. Reheat is not necessary, as they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted nuts instead of raw?

Raw nuts are preferred for a cleaner flavor and better texture, but lightly roasted nuts can be used if desired. Just make sure they are not salted or heavily flavored.

How do I make the filling smoother?

Soaking the cashews for at least an hour softens them, which helps achieve a creamy filling. Processing the mixture for several minutes and scraping down the sides often helps create a smooth texture.

No-Bake Healthy Blueberry Tarts Recipe

Print Recipe

★★★★★

5 from 138 reviews

Delicious and nutritious No-Bake Healthy Blueberry Tarts with a crunchy almond and oat crust filled with a creamy blueberry and cashew filling. These tarts are naturally sweetened with honey or maple syrup and require no baking, making them perfect for a quick, wholesome dessert or snack.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 mini tarts 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Almond Tarts:

• 1 ½ cups raw almonds
• 1 ½ cups quick-cooking oats (gluten-free)
• ⅓ cup chopped & pitted dates
• ¼ cup honey or pure maple syrup
• 3 tablespoons coconut oil, melted
• ¼ teaspoon salt

Blueberry Filling:

• 1 ¼ cups raw cashews, soaked in warm water for 1 hour
• 1 cup fresh blueberries
• 2 tablespoons honey or pure maple syrup
• 1 tablespoon coconut oil, melted
• 1 tablespoon lemon juice

Instructions

1. Prepare Almond Tart Crust: In a food processor, pulse the raw almonds and quick-cooking oats for about one minute until they are ground into a fine powder. Add the chopped dates and process for an additional 30 seconds to combine. Then, add the honey or maple syrup, melted coconut oil, and salt to the mixture. Continue processing for 1 to 2 minutes, scraping the sides down every 30 seconds, until the mixture starts to stick together, forming a dough-like consistency.
2. Form Tart Shells: Using about 1 to 1½ tablespoons of dough, press the mixture firmly into mini cupcake cavities. Push the mixture evenly along the bottom and sides, shaping it into a cup shape approximately ¾ of the cavity’s height. Repeat this process until all the crust mixture is used, ensuring each tart shell is compact and holds together well.
3. Prepare Blueberry Filling: Drain the soaked cashews and place them into the clean bowl of the food processor. Process for about 2 minutes until smooth and creamy. Add the fresh blueberries, honey or maple syrup, melted coconut oil, and lemon juice. Process further for 2 to 3 minutes until the filling becomes nearly smooth but still maintains a slightly creamy texture.
4. Fill Tarts and Chill: Spoon an even amount of the blueberry filling into each prepared almond tart shell, smoothing the tops as needed. Once all are filled, place the tarts in the refrigerator and chill for at least 2 hours to set properly and enhance flavor. Serve chilled and enjoy this wholesome, no-bake treat.

Notes

• Soak raw cashews in warm water for at least 1 hour to ensure a creamy filling texture.
• Use gluten-free oats to keep the recipe gluten-free.
• Maple syrup can be substituted for honey to make the recipe vegan.
• Ensure the tart shells are packed firmly to hold their shape when filled.
• Chilling time is essential for the filling to set properly.
• Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

Keywords: No-Bake, Blueberry Tarts, Healthy Dessert, Gluten-Free, Vegan Option, Cashew Filling, Almond Crust, Quick Dessert