Blueberry Nut Tart – healthy treat
A creamy, no-bake tart with a plain base of dates and almonds
A creamy, no-bake tart with a plain base of dates and almonds
I always enjoy making cakes myself, and I enjoy it even more when I can make a super-healthy, sugar-free treat to share with guests. Many people still have a negative view of sugar-free cakes and loaves, thinking they won't taste good or sweet, or that they're sweetened with some 'fake' ingredient like you find in diet products. No way! Dates, fruit, coconut oil… all things that make the bake taste sweet, but for real =)
So it's great for people with allergies, but also for me because I like trying different things and reminding myself and others again and again that healthy foods really are delicious =D
1. Put the dates (pitted) and almonds into a powerful food processor with a pinch of salt and pulse until finely chopped. Press this into the pan or tin and compact it well; this is your crust.
2. Warm the coconut oil briefly in a separate bowl so it becomes liquid. Put all the remaining ingredients (except the blueberries) into the food processor. Add the coconut oil and blend. Then pour ⅔ of this mixture into the tin; this forms the second layer of the tart.
3. Add the blueberries to the remaining ⅓ of the filling and run the machine again. This becomes your final, purple-red layer. Add this on top and optionally garnish with a few extra berries. Cover the tart and place it in the fridge for about half an hour to set. You can also store the tart in the freezer; if frozen, take it out 30 minutes before serving.
Tip! Also great as a healthy snack =)
Recipe
This blueberry nut tart is a delicious, healthy treat without an oven. With a base of dates and almonds and a creamy cashew filling with blueberries, it's as beautiful as it is tasty.
| Course | Dessert |
|---|---|
| Kitchen | American |
| Servings | 8-10 |
| Preparation time | 50 min |
|---|---|
| Cooling time | 30 min |
| Total | 50 min |
1. Put the dates (pitted) and almonds into a powerful food processor with a pinch of salt and pulse until finely chopped. Press this into the pan or tin and compact it well; this is your crust.
2. Warm the coconut oil briefly in a separate bowl so it becomes liquid. Put all the remaining ingredients (except the blueberries) into the food processor. Add the coconut oil and blend. Then pour ⅔ of this mixture into the tin; this forms the second layer of the tart.
3. Add the blueberries to the remaining ⅓ of the filling and run the machine again. This becomes your final, purple-red layer. Add this on top and optionally garnish with a few extra berries. Cover the tart and place it in the fridge for about half an hour to set. You can also store the tart in the freezer; if frozen, take it out 30 minutes before serving.
Tip! Also great as a healthy snack =)
Store the tart covered in the fridge and serve within two days. You can also freeze the tart; remove it about 30 minutes before serving.
This tart is also excellent as a healthy snack. Cut it into small pieces and store them in an airtight container in the fridge for a quick, nutritious bite.
Inspiration for all your dishes