Ingredients
For the Crust:
1 ½ cups Raw almonds
10-12 Medjool dates, pitted
1/4 tsp Fine sea salt
1 tbsp Water (if needed)
For the Filling:
1 ½ cups Raw cashews, soaked 4+ hours
â…“ cup Coconut oil, melted
1/4 cup Fresh lemon juice
Zest of 1 lemon
1/3 cup Maple syrup or agave
1 tsp Vanilla extract
Pinch of salt
For the Blueberry Glaze:
2 cups Fresh blueberries (divided)
¼ cup Maple syrup or agave
1 tsp Cornstarch or arrowroot powder
1 tbsp Lemon juice
Pinch of salt
Instructions
1. Prepare the Crust: Pulse almonds into a meal. Add dates and salt; process until the mixture clumps together. Press firmly into a 9-inch tart pan and freeze.
2. Blend the Filling: Drain soaked cashews. Blend with coconut oil, maple syrup, lemon juice/zest, vanilla, and salt until completely smooth.
3. Fill and Chill: Pour filling into the crust, smooth the top, and refrigerate for at least 2 hours until firm.
4. Make the Glaze: Simmer 1 ½ cups of blueberries, sweetener, cornstarch, lemon juice, and salt until thickened. Gently stir in remaining ½ cup of blueberries. Cool for 10-15 minutes.
5. Glaze and Set: Spread glaze over the chilled tart. Refrigerate for at least 1 more hour before serving.
Notes
Pro-Tips:
• If dates are dry, soak them in hot water for 10 minutes before using.
• Use a high-speed blender to ensure the cashew filling is perfectly silky and smooth.
• Chill the tart thoroughly before adding the glaze to prevent seepage.
• Use a warm knife when slicing for clean, professional cuts.
Variations:
• Use raspberries, blackberries, or strawberries for the glaze.
• Add cocoa powder to the crust and melted chocolate to the filling for a chocolate version.
• Fold in coconut cream to the blended cashew mixture for a fluffier filling.
- Prep Time: 30
- Cook Time: 5
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan