Raw Blueberry Lemon Tarts (V) (GF)

Happy Friday!! Although I made these raw tarts for the Easter weekend I think they are an amazingly light and refreshing dessert for anytime during the spring or summer! I have been experimenting quite a bit lately with my raw tarts. There are endless combinations to try and they are great for any occasion. Simply the sight of these tarts reminds me of the energy, the beauty, and the burst of life spring has in store for us. After a long and dull winter I am ready for re-juvination! I get so excited when I see buds appearing  on the trees and the grass becomes a rich and inviting green. The chirping birds fill my ears with happiness and I am reminded of my love and appreciation for all living things. ALL LIFE. I’ve seen too many careless people lately who do not respect our planet. 😦 How can such beauty, life, and opportunities be so easily disrespected and forgotten? I hope one day people will realize the importance of our planet and that it’s our responsibility to take care of it and make it last.

*Makes 12 mini tarts 





  • 1/2 c almonds, soaked
  • 1/2 c cashews, soaked
  • 1/2 c dates, chopped
  • 2 tbsp coconut oil, melted
  • 2 tbsp shredded coconut (unsweetened)
  • 1 tsp vanilla


  • 1 c cashews, soaked
  • 1 lemon, juice squeezed
  • 1/2 c frozen blueberries
  • 1 tbsp agave
  • 1 tbsp coconut



  1. Grease a mini muffin tray with coconut oil
  2. For the crust, blend the almonds and cashews in a food processor until fine. Add the dates, coconut oil, coconut, and vanilla. Puree until a sticky “dough” forms
  3. Fill the mini muffin tray with the crust mixture. Use your fingers to flatten each surface so the cream goes on nicely
  4. Chill in the fridge for a few hours to harden
  5. For the filling, blend the cashews in a food processor until a paste begins to form (a few minutes. You may need to add a tablespoon of water of the mixture gets stuck)
  6. Add the remaining ingredients and blend until smooth
  7. Keep refrigerated until the crust has hardened
  8. Using a knife remove the crusts from the muffin tray. Spread the blueberry filling on top and garnish with flaked coconut !

*Keep refrigerated! 



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