This little old tart is just bursting with goodness – and not just from the blueberries.
With a crust made from dates, walnuts and almonds, filled with a silky cashew “cream”, and topped with a compote of blueberries, maple syrup and cinnamon.
It’s gluten free, sugar free, dairy free, eggless yet incredibly delicious.
This was the first cake recipe, healthy or otherwise, where I came across the amazing flavor combination of blueberries, maple syrup and cinnamon. What a discovery!
I’ve been spooning this over everything from porridge to ice-cream. It’s rich and sweet, almost like a fruity liqueur. Very quick to whip-up and it works particular well with frozen berries.
Everyone probably already knows that blueberries are a “super food”, packed with a range of goodies including antioxidants, vitamin C, potassium, phytoflavinoids as well as having anti-inflammatory benefits.
But did you also know that frozen berries are just as good for you as fresh.
Isn’t this great news? You can get all the health and taste benefits of blueberries conveniently from your freezer. Plus, frozen blueberries are usually more economical than buying fresh berries. It’s a win, win, win, win, win.
Now you do need a high power blender to make the cashew cream filling for this tart. The cashews should be processed until very smooth and silky. It takes a while and regular blenders usually don’t have the power to make the cream as smooth as it needs to be (and you may end up burning out the motor).
If you love blueberries as much as I do for their taste and nutrition benefits, this tart recipe will make you very happy indeed. If you have any more super healthy blueberry recipes I’d love to hear about them.
- ½ cup walnuts
- ½ cup almonds
- ½ cup dates
- ½ teaspoon salt
- 1 cup cashews (preferably soaked in water for a few hours then drained. This is not completely necessary)
- 3 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger powder
- ½ teaspoon of vanilla essence
- Pinch of salt
- 2 tablespoons coconut oil
- Cold water (as little as necessary to combine the ingredients but not dilute the flavors - usually about ¼ cup).
- 4 cups blueberries (I use frozen)
- 4 tablespoons maple syrup
- ½ teaspoon cinnamon (or to taste)
- Step 1 – Place all ingredients in your food processor. Process at high power until a soft paste begins to form. It should squish easily between your fingers.
- Step 2 – Press into tart tins with removable bases or mini spring-form pans. I make 4 small tarts with this recipe.
- Step 3 – Refrigerate until needed.
- Step 1 – Place cashews into your high power blender (or food processor).
- Step 2 – Blend on high speed until a paste-like cashew cream begins to form.
- Step 3 – Add the maple syrup, coconut oil, spices and salt and blend until the cashews become creamier. Add water gradually. You want the cream to loosen and become smooth and silky. How much water you need will vary (and depend on whether you pre-soaked your cashews).
- Step 1 – Place all ingredients in a small saucepan. Warm over a gentle heat. Do not over cook. You want the berries to retain their form and not become mushy.
- Step 1 – Spoon the cashew cream into the tart tins lined with the date and nut crust.
- Step 2 – Spoon blueberries over the top.
- Step 3 – Refrigerate for a few hours or preferably over night.