No Bake Blackberry Tarts with Blueberry Cashew Cream
User Reviews
5
No Bake Blackberry Tarts with Blueberry Cashew Cream
Description
This no-bake recipe creates individual tart shells from a ground nut and date mixture using raw almonds, walnuts, and Medjool dates sweetened and seasoned with a pinch of salt. The mixture is pulsed in a food processor until sticky, then pressed firmly into tart pans to form the crust, which is chilled to set. The creamy filling is a blend of cashews soaked overnight to remove tannins, almond milk, maple syrup, and vanilla, whipped in a high-speed blender for at least two minutes to achieve a smooth texture. Optionally, freeze-dried blueberries can be added to the cream for added flavor and color. Fresh blackberries are arranged on top for a burst of freshness. The tarts are kept refrigerated until serving to maintain firmness and flavor balance. This vegan, dairy-free dessert highlights natural sweetness and nutty textures without baking.
Ingredients
- tart shells
- 1 cup raw unsalted almonds
- 1 cup raw unsalted walnuts
- 1/2 tsp salt
- 8 Medjool dates pits removed
- 2 tbsp water
- cream filling
- 2 cups raw unsalted cashews (soaked in water overnight)
- 1/4 cup almond milk
- 3 tbsp maple syrup
- 1 tsp Vanilla Beans or 1/2 tsp vanilla, ground
- 1/2 cup freeze dried blueberries optional
- 2 cups blackberry washed, or berry of choice
Instructions
- Soak 2 cups of unsalted cashew in water overnight (see Note 1). Remove the pits from the dates and discard. Soak the dates for 5 minutes with enough hot water to just cover, set aside.
- Place the walnuts and almonds in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Add the drained dates, water and kosher salt and pulse again for a minute or two until the dough comes together.
- Divide the nut dough into each tart shell and form the shell, pressing down and up the sides to completely cover the tart pan (see Note 2). Refrigerate for 10 minutes to firm up.
- Drain and rinse the soaked cashews with cold water. Place the drained cashews in a Vitamix or other high powered blender with almond milk, the maple syrup and vanilla. Blend on high for at least two minutes. Add freeze dried fruit if you like at this stage.
- Spoon the cashew cream into each of the tart shells and top with the blackberries. Keep these refrigerated until ready to serve.
Notes
- Soak cashews in twice their volume of water overnight to soften and remove tannins for better blending and digestibility.
- For tart shells without non-stick coating, lightly grease molds with oil or cooking spray to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 835 kcal
% Daily Value*
| Calories | 835kcal | 42% |
| Carbohydrates | 82.3g | 27% |
| Protein | 22.9g | 46% |
| Fat | 52.8g | 81% |
| Saturated Fat | 7.1g | 36% |
| Polyunsaturated Fat | 13.4g | 79% |
| Monounsaturated Fat | 28.5g | 143% |
| Sodium | 261.2mg | 11% |
| Fiber | 14.4g | 58% |
| Sugar | 50.4g | 101% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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