Introduction

These No-Bake Healthy Blueberry Tarts are a delicious and wholesome treat perfect for any occasion. Made with natural ingredients and no oven required, they offer a fresh burst of blueberry flavor wrapped in a nutty, oat crust. Enjoy a guilt-free dessert that’s both satisfying and easy to prepare.

The image shows six small tartlets arranged closely on a white plate set on a white marbled surface. Each tartlet has two visible layers: the bottom layer is a crumbly light brown crust that looks crunchy, formed in a cup shape, and the top layer is a smooth, creamy purple filling with small darker specks, slightly rounded and filling the crusts. Three fresh blueberries in deep blue with a slight sheen are placed beside the tartlets on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups raw almonds

1 ½ cups quick-cooking oats (gluten-free)

⅓ cup dates (chopped & pitted)

¼ cup honey or pure maple syrup

3 tablespoons coconut oil (melted)

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 coconut oil (melted)

1 tablespoon lemon juice

Instructions

Step 1: In the bowl of a food processor, process the raw almonds and quick-cooking oats for about one minute or until they form a powder.

Step 2: Add the chopped, pitted dates to the processor and blend for 30 seconds.

Step 3: Add honey or maple syrup, melted coconut oil, and salt to the mixture. Process for 1-2 minutes, scraping down the sides every 30 seconds. The mixture should begin to stick together.

Step 4: Using about 1 to 1½ tablespoons of dough, press the mixture into mini cupcake cavities. Push the center down and shape the sides to form a tart shell, filling up about three-quarters of the cavity height.

Step 5: Repeat this process with the remaining crust dough for all the tart shells.

Step 6: For the filling, drain the soaked cashews and process them in the food processor for 2 minutes until smooth.

Step 7: Add fresh blueberries, honey or maple syrup, melted coconut oil, and lemon juice to the cashews. Process for an additional 2-3 minutes until the filling is creamy and nearly smooth.

Step 8: Spoon equal amounts of the blueberry filling into each almond tart shell.

Step 9: Refrigerate the filled tarts for at least 2 hours before serving to allow them to set. Enjoy!

Tips & Variations

Soaking cashews longer, up to 4 hours, can make the filling even creamier.

Try substituting blueberries with raspberries or strawberries for a different flavor.

Use agave syrup if you prefer a vegan sweetener alternative.

Press the crust firmly into the molds to avoid cracks when serving.

Add a pinch of cinnamon to the crust for a warm, spiced note.

FAQs

Can I make these tarts nut-free?

These tarts rely on almonds and cashews for their texture and flavor, but you can try substituting with seeds like sunflower or pumpkin seeds for a nut-free version. Note that the texture and taste may vary.

Do I need a food processor to make these tarts?

A food processor is recommended to achieve the smooth, creamy filling and crumbly crust. If you don’t have one, a high-powered blender may work, but processing times might vary.