raw blueberry mousse tart, raw food, vegan recipe, fruit dessert

1. Gather the ingredients.

For the “crust”:

  • 1 cup almond meal (I used Trader Joe’s “Just Almond Meal”, but you can make your own almond meal in a food processor
  • 1/2 cup walnuts
  • 1/4-1/3 cup dates, pitted and chopped into small pieces
  • 1 tsp vanilla extract

For the filling:

  • 1/2 cup cashews
  • 1/4 cup agave syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries
  • 1/4 cup coconut oil, melted

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2. Soak the cashews.

Soak the cashews in fresh, preferably filtered water for at least two hours. Soaking the nuts softens them, allowing for easier blending and a much creamier texture.

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3. Make the crust.

In a food processor, pulse together the almonds and walnuts into a grainy “flour”. Pour into a bowl. Then pulse the dates and vanilla extract in the food processor until they come together in a paste. Return the almonds and walnuts to the food processor along with the date paste and pulse until well combined. It will still seem grainy, but the “dough” should hold together when you squeeze it between your fingers.

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4. Divide into containers.

Divide the crust into containers. This made crust for 4-6 tartlets, but you could easily make one large blueberry tart in a regular tart or pie pan if you prefer.

 

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5. Make the filling.

Clean out your food processor and make the filling. Drain the cashews in a colander and then place in the food processor. Pulse the cashews into a fine meal then add the agave, vanilla extract, coconut oil, and the blueberries. Blend until smooth. The food processor will probably leave flecks of blueberry skin. If this bothers you or your kids, you can do this step in a high speed blender instead of a food processor to get rid of them.

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6. Freeze.

Place the containers in the freezer for about an hour to achieve a chilly, creamy texture. If you make them way in advance and they freeze solid, simply take them out again about an hour before you want to serve them.

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7. Serve and enjoy!

Top with fresh blueberries or other berries and enjoy!

blueberry mousse tart, raw food, fruit dessert, recipe

Raw Blueberry Mousse Tartlets Recipe

For the “crust”:

  • 1 cup almond meal (I used Trader Joe’s “Just Almond Meal”, but you can make your own almond meal in a food processor
  • 1/2 cup walnuts
  • 1/4-1/3 cup dates, pitted and chopped into small pieces
  • 1 tsp vanilla extract

For the filling:

  • 1/2 cup cashews
  • 1/4 cup agave syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries
  • 1/4 cup coconut oil, melted

Soak the cashews for the filling in fresh, preferably filtered water for at least two hours. Soaking the nuts softens them, allowing for easier blending and a much creamier texture. Make the crust: in a food processor, pulse together the almonds and walnuts into a grainy “flour”. Pour into a bowl. Then pulse the dates and vanilla extract in the food processor until they come together in a paste. Return the almonds and walnuts to the food processor along with the date paste and pulse until well-combined. It will still seem grainy, but the “dough” should hold together when you squeeze it between your fingers. Divide the crust into containers. This made crust for 4-6 tartlets, but you could easily make one large blueberry tart in a regular tart or pie pan if you prefer. Clean out your food processor and make the filling. Drain the cashews in a colander and then place in the food processor. Pulse the cashews into a fine meal then add the agave, vanilla extract, coconut oil, and the blueberries. Blend until smooth. The food processor will probably leave flecks of blueberry skin. If this bothers you or your kids, you can do this step in a high speed blender instead of a food processor to get rid of them. Place the containers in the freezer for about an hour to achieve a chilly, creamy texture. If you make them way in advance and they freeze solid, simply take them out again about an hour before you want to serve them. Top with fresh blueberries or other berries and enjoy!