Raw vegan Blueberry Tartlets
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.
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
If you only have 1 mini muffin form, take the tartlets out of the form earliest after 30 minutes. Put them onto a plate and back into the freezer without the form. Repeat the process, fill the now empty forms with the rest of the base, the white filling and the blueberry filling. Move the forms back into the freezer for at least 30 minutes.
The tartlets are perfect to prepare early.
Tried this recipe?Let us know how it was!