Blueberry And Blackberry Raw Tarts

At the moment, I am brainstorming ideas for upcoming Valentine’s day. I would like to make some lovely, delicious, and colourful desserts. If you can think of any, let me know! Of course vegan and gluten-free! This time, I found some leftover blueberries and blackberries in my fridge and freezer and I decided to make blueberry and blackberry tarts!

Let me tell you more about these amazing blueberry and blackberry tarts. They are raw and vegan. And because they are raw you son’t have to spend your precious time baking and waiting! These tarts only require a little time in your freezer or fridge and that’s all!

These berry vegan tarts are not too sweet and they are fairly easy to make. You also freeze them and store them in your freezer for next 10 days.

This dessert is not only great for people who are vegans, raw vegans, love berries ir love desserts, but for anyone else who wants to try something new! And as I mentioned, it’s a perfect treat for Valentine’s day! Surprise your boyfriend, girlfriend, husband, wife or fianceé with these outstanding and very pretty tarts!

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For this recipe, make sure you use full fat coconut milk because you want to make a super-rich and creamy filling for these cute tarts. Also, you can use frozen or fresh berries. It depends what you find in your kitchen!

Plus, if you don’t know it already, berries are so good for you! They can do a big favour for your health. They are loaded with antioxidants and vitamins. They make your skin vibrant and shiny. They help lower cholesterol levels and fight inflammation. And, of course, they provide you with many nutrients!

Blueberry And Blackberry Raw Tarts

Try these raw vegan blueberry and blackberry mini tarts! They are easy to make and they are perefect for Valentine’s day!

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Course: Dessert

Cuisine: American

Keyword: berries, blackberries, blueberries, dessert, mini tarts, raw, raw vegan, valentine’s day

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 tarts

Ingredients

For base:

• 10 dates dried or pre-soaked fresh, pitted
• 1 cup raw almonds
• 1/2 tbsp ground cinnamon
• 1 tsp vanilla extract
• 3 tbsp coconut oil melted
• 3 tbsp maple syrup

For filling:

• 1 cup blueberries frozen or fresh
• 1 cup blackberries frozen or fresh
• 1 tsp vanilla extract
• 1/4 cup full fat coconut milk or coconut cream
• 1 tbsp shredded coconut
• 1 tbsp maple syrup optional
• blackberries and blueberries to decorate

Instructions

• Start with the base: Mix all the ingredients for the base in a food processor and process on high speed until well combined. Press the base at the bottom of 4 mini tarts. Put the tarts in a fridge or freezer while you make the filling.
• Place all the ingredients for the filling in a food processor. Blend until very smooth. Remove the tarts from the freezer/fridge.  Pour the filling over the base.  
• Return tarts back to the fridge/freezer. Leave the tarts in the fridge/freezer for 4 hours or until completely firm.
• Remove the tarts from the fridge/freezer and top with blackberries and blueberries.
• Enjoy!

Notes

You can store the tarts in a freezer up to 10 days.

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.