Rose Water Blueberry Tartlets

Let's celebrate the International Women's Day with a special feminine dessert! Make these raw, vegan, and gluten-free tartlets. Decorate with some edible plants and have this amazing treat with your mum, sister, grand-mother or daughter!

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Keyword: blueberries, raw vegan, rose water

Prep Time: 25

Firm up Time: 2

Servings: tartlets

Ingredients

For the crust:

1 cup dried dates pitted
1 1/2 cup raw cashews soaked in water ovenight or boiled for 20 minutes
2 tbsp maple syrup
1 cup shredded coconut
1/2 tsp sea salt
1/2 raw almonds

For the blueberry layer:

1 cup raw cashews soaked overnight or boiled for 20 minutes
1 cup frozen blueberries
1/4 cup maple syrup
1/2 can coconut milk
2 tsp rose water

For white chocolate layer:

1/2 cup cacao butter
1/4 cup cashew butter
1 tsp vanilla extract
2 tbsp coconut oil melted
1 tbsp maple syrup
1 cup raw cashews soaked in water overnight or boiled for 20 minutes

To garnish:

dark chocolate grated
edible plants

Instructions

Add all the ingredients to a food processor and process until the crust with small crumbs is formed. Scoop the dough into a muffin pan and press it gently with a form. Place the tartlets in a fridge and let it firmed up while making the blueberry layer.
Clean the food processor. Place all the ingredients for the blueberry layer to your clean food processor. Process until very smooth. Scoop the dough on the top of the crust and leave i in a fridge.
Place the the both butters in a heatproof bowl over a boiling water and while stirring constantly, melt it gently.
Pace the cashews in a food processor and pulse a few times untill smooth. Add all the remaining ingredients and proces shortly. Pour the white chocolate over the top of the tartlets and leave it in a fridge or freezer for at least 2 hours.
Decorate with edible plants ad grated dark chocolate. Enjoy!