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Blueberry Tartlettes

Blueberry Tartlettes

We’re excited to share with you one of our new favorites in the realm of healthy dessert options!

After coming across some delicious-looking berries at the market last weekend, we were looking for a quick and easy way to transform them to a healthy dessert. We used the crust recipe from Sarah’s Raw Cashew Dreamcake on My New Roots and froze it into muffin cups to make tiny tart crusts. Since the crust is made from only dates and almonds, it makes for a natural and gluten free option!

Instead of going completely raw and making a filling of cashews or almonds, we decided to use the Greek yogurt we had onhand for a quick filling option. Sweetened with a bit of honey, it was a great balance to the slightly salty crust (reminiscent of pretzel crust, of which I have a fondness!).

Topped with blueberries, all elements worked together to make for an incredibly satisfying treat! And while it’s gluten free, made of all natural ingredients and has no refined sweeteners, we just found it — delicious!

For a raw or vegan option, try a cashew cream similar to Raw Cashew Dreamcake recipe at My New Roots.

A few of our favorite healthy dessert options
Raw Brownies
Strawberries with Balsamic, Greek Yogurt and Mint {and Video}
Blueberry and Sweet Corn Sundae
Dark Chocolate Coconut Ice Cream
Maple Rosemary Banana Splits
Mint Chocolate Chip Ice Cream
Spiced Pumpkin Seed Truffles

Blueberry Tartlettes
 
by:
Makes: 8 tartlettes
What You Need
  • 1 cup dates (preferably Deglet Noor or Medjool)
  • 1 cup almonds
  • ½ teaspoon kosher salt
  • 1 cup Greek yogurt
  • 1½ tablespoons honey
  • ½ teaspoon vanilla extract
  • 1 cup blueberries (or other seasonal fruit)
  • Mint leaves, for garnish (optional)
What To Do
  1. In a food processor, blend 1 cup dates, 1 cup almonds and ½ teaspoon kosher salt together until crumbly crust forms. Spray or grease 8-cups of a muffin tin. Press the crumbs into into 8 cups. Freeze for 30 minutes.
  2. Meanwhile, stir together the 1 cup Greek yogurt, 1½ tablespoons honey, and ½ teaspoon vanilla extract.
  3. Remove the muffin tin from the freezer. Gently rotate the cups a quarter turn in the cup until loose and then slide to remove. Place the cups on a plate.
  4. Spoon the yogurt mixture into the cups, and top with fresh fruit. Serve immediately, or refrigerate until serving.
Notes
Freezing the cups keeps them firm; they will thaw quickly to room temperature and become a bit more fragile. Make sure to use a spatula when transferring to individual plates.
 

 

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Comments 17

  1. Kathryn

    That crust sounds wonderful especially with that smooth yogurt filling and a handful of fresh blueberries. I like your take on desserts very much!

  2. Brooke (The Flour Sack)

    I could not be more in love with this recipe!!! It looks absolutely perfect and I can’t wait to make these! I quite love the lemon and blueberry combo, so I may add a little zest to the yogurt. Thanks for the wonderful inspiration, as usual!

  3. Alison

    I have made these three times already and they are delicious. My husband wakes up in the morning and the first thing he says is “time for a blueberry tart.” Thanks for this wonderful recipe.

  4. Kyra

    These look amazing! Do you think they would hold up for a forty minute car ride? I would love to take them to a family lunch on Sunday!

    1. Post
      Author
      Sonja

      I would think they would hold up! I might recommend freezing them prior to transport then they could thaw during the trip — or just make sure to keep them cold in a cooler. Good luck!

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