No-Bake Healthy Blueberry Tarts Recipe
Delight in these No-Bake Healthy Blueberry Tarts, a perfect blend of wholesome almonds, oats, and fresh blueberries crafted into bite-sized tarts. These nutritious treats combine a crunchy almond and oat crust with a creamy, naturally sweetened blueberry cashew filling. They require no baking, making them an easy and refreshing dessert or snack option that’s both delicious and good for you.
- Prep Time: 20 minutes (including soaking time for cashews)
- Cook Time: 0 minutes (no baking required)
- Total Time: 2 hours 20 minutes (including refrigeration)
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Almond Tart Crust
- 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 melted coconut oil
- 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 melted coconut oil
- 1 tablespoon lemon juice
Instructions
- Prepare the Almond Tart Crust: In the bowl of a food processor, pulse the raw almonds and quick-cooking oats for about one minute until a fine powder forms. This creates the base texture for the crust.
- Add Dates: Add the chopped, pitted dates to the processor and pulse for 30 seconds to combine, which will help bind the crust together naturally with sweetness.
- Mix Remaining Crust Ingredients: Add honey or maple syrup, melted coconut oil, and salt to the mixture. Process for 1 to 2 minutes, stopping every 30 seconds to scrape down the sides of the food processor bowl. The mixture will become sticky and start to clump together.
- Form Tart Shells: Using about 1 to 1½ tablespoons of the crust mixture, press the dough into mini cupcake cavities. Press down the center and shape the sides upwards to create a tart shell that fills about ¾ of the cavity height. Repeat until all crust mixture is used.
- Prepare Blueberry Filling: Drain soaked cashews and place them in the food processor. Process for 2 minutes until very smooth and creamy. Add fresh blueberries, honey or maple syrup, melted coconut oil, and lemon juice. Continue processing for another 2 to 3 minutes or until the filling is nearly smooth with a slight texture from blueberries.
- Fill the Tarts: Spoon equal portions of the blueberry filling into each almond crust shell, smoothing the top if desired.
- Chill: Refrigerate the filled tarts for at least 2 hours to allow them to set and develop flavor. Serve chilled and enjoy a healthy, refreshing treat!
Notes
- Soaking the cashews is essential to achieve a smooth filling texture.
- You can substitute honey with pure maple syrup to make the tarts vegan.
- Use gluten-free oats to keep the recipe gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Optionally, garnish with fresh blueberries or lemon zest before serving for extra flavor and presentation.
Keywords: no-bake blueberry tarts, healthy dessert, gluten-free dessert, vegan dessert option, almond oat crust, cashew blueberry filling, easy no-bake recipes
