Blueberry Tarts


I know it’s a little early to get excited – but it is starting to feel like Spring is amongst us in Melbourne and I wanted to celebrate this much anticipated weather by creating something fruity and colourful. Unfortunately the sunnier season is still a month away, but this lovely creation will make you feel as though a tiny piece of summer has returned.

These gorgeous blueberry tarts are vibrant, easy to make and most importantly – they taste divine. Totally clean and healthy, these treats are great to serve to guests for afternoon tea – enjoy!



Tart Base:

1 cup walnuts

½ cup desiccated coconut

6 pitted dates

1 tbls rice malt syrup


Blueberry Filling:

1 cup soaked cashews (for 10-15 minutes)

1 tbls coconut sugar

¼ cup desiccated coconut

1/2 cup rice malt syrup

¼ cup water

5 pitted dates

½ cup blueberries



For base:

  • Spray a cupcake pan with baking spray.
  • Soak dates for 5 minutes in hot water and process walnuts until fine.
  • Add all other ingredients and process.
  • Press mixture down evenly into cupcake tray leaving a well for the cream in each one, and pop in the freezer while you prepare the cream.


For blueberry filling:

  • Blend soaked cashews with water until a creamy texture is formed.
  • Add remaining ingredients and blend well, the blueberries will form a rich purple colour.
  • Pour the filling evenly into each tart and pop in the freezer for 1-2 hours. Decorate with fresh blueberries on top and shredded coconut. Enjoy!


*Serves 12




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