No Bake Blueberry Lemon Mini Tarts
These No Bake Blueberry Lemon Mini Tarts are a refreshing treat! Creamy cashew filling topped with blueberries makes for a delightful dessert.
Servings: 4 servings
Ingredients
- 1 1/2 cups raw cashews soaked
- 8-10 Medjool dates pitted
- 1 teaspoon coconut oil not melted
- Dash sea salt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries thawed
- 1 1/2 tablespoons chia seeds
- 2 teaspoons lemon juice
- 1 tablespoon maple syrup or sweetener of choice
Instructions
- Begin by soaking the raw cashews in water for at least 2 hours or overnight. Once soaked, drain and rinse the cashews.
- In your food processor, combine the soaked cashews, Medjool dates, coconut oil, lemon zest, a dash of sea salt, and vanilla extract. Blend until smooth and creamy.
- Take small amounts of the crust mixture and press it into the mini tart pans, creating an even layer on the bottom and up the sides.
- In a bowl, combine the blueberries, chia seeds, lemon juice, and maple syrup. Mix gently until the blueberries are coated.
- Once the crusts have set, spoon the blueberry mixture into each tart shell, filling them generously.
- Return the assembled tarts to the refrigerator for at least 30 minutes to allow the filling to firm up before serving.
Equipment
- Food Processor
- Mini tart pans
- Measuring cups and spoons
- Spatula
Notes
- Store tarts in an airtight container for up to 4-5 days.
- These tarts are best served chilled; no need to reheat.
- Prepare crust and filling separately for advance preparation.