What an appearance have these delicious little tartlets with blueberries! Anyone still thinking of raw vegetables only when it comes to raw food? The sweet base, the creamy filling full of vanilla flavor and the delicious blueberry layer make these raw vegan blueberry tartlets a visual and culinary delight! One that comes with many hidden qualities.
What stands more for summer than berries?
These vegan raw food tartlets are not only pretty to look at. With their nutty cream flavor and served-ice-cold, they are a yummy treat in the afternoon for Zvieri or as a dessert. The tartlets consist of three components, that are anything, but complicated to prepare. The third component is a simple addition to the second one.
You can easily adapt the recipe of these delicious tartlets to seasonal berry and fruit offers and use different berries, plums, pears or blood oranges in winter. They give the tartlets a very attractive orange-red color. Vanilla complements all fruit and is their ideal companion for tasty treats.
Good looks and much more
Just very briefly, before you start with this great recipe: The vegan blueberry tartlets are not baked and therefore, all ingredients provide minerals and micronutrients in abundance. The coconut milk together with the cashews ensure a wonderful creaminess. The gluten-free recipe does not contain any household sugar, but it is full of fantastic flavor components. And the blueberries do not only have this gorgeous purple color, they are also full of flavors and antioxidants.
I am aware that coconut milk and cashews are not local ingredients, which I am usually using and supporting. I have already tested various products and combinations to get a nice creaminess and the best result was always achieved by this combination. Should you know of an alternative with local products, would you please share this with me? You can write to me in the comment box below – thanks a lot!
Are you looking for more berry inspirations? Check my desert recipes, for example this strawberry Tiramisu, another sugar-free desert treat.
Oh and btw. are you familiar with my Youtube Channel yet? Go check it out and subscribe for more tasty vegan recipes made with love <3
Raw vegan Blueberry Tartlets
Ingredients
For the base/crust
- 60 g pecan nuts
- 40 g oats if needed gluten-free or buckwheat flakes
- 50 g dates cut each into 3 pieces and soak for 10 minutes
For the white filling
- 150 g cashews soak over night or 30 Min in boiling hot water
- 80 g coconut milk
- 50 g maple syrup
- 1 tsp lemon juice fresh
- 1 pinch of Bourbon vanilla
For the blueberry filling
- 50 g blueberries
Optional deco
- a few small blueberries
- a few small mint leaves
Instructions
- For the base: Cut the dates into large pieces, place in a bowl, cover with water and soak for 10 minutes. Put all ingredients, including the soaked dates (without the soaking water), in a kitchen machine/food processor and mix into an easily shapeable, sticky mass.
- Divide this mass into 24 small pieces, distribute them in the small muffin cups and press them on. (If you only have one form, make the second set when the first is done or use muffin pans.)
- Put all the ingredients for the filling in a high-performance mixer/stand mixer or alternatively mix with the hand blender. This should create a creamy, homogeneous mass.
- Take half of the filling and set it aside. Now put the blueberries in the blender, scrape the mixture off the sides and mix again for about 30 seconds.
- Now distribute the white filling with a teaspoon on the mini muffin cups. Then tap the mold on a tabletop so that the filling is evenly distributed. Now spread the blueberry filling over the white filling to get tartlets with 3 layers.
- Put the tartlets in the freezer for at least 40 minutes. Take them out of the freezer 10 minutes before serving; now they are very creamy and tasty. 😉
Notes
No problem at all: You can use a springform instead and make a delicious cake instead of small tartlets. Cut it in portions immediately after taking out of the freezer, this works best.
How easily do these come out of the mini muffin tray- are cupcake liners needed? Thank you!
After thawing the tartlets for about 10 minutes, they come out quite effortlessly if your muffin molds are covered with a non-stick material. It’s even better to use silicone molds if you have that. If you don’t have either of those, then using cupcake or praline liners would be the next best option.