17 In Desserts

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
Serves: 8
What You Need
  • 1 cup Medjool dates (substitute Deglet Noor)
  • 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 a crumbly crust forms. Spray or grease 8 cups of a muffin tin. Press the crumbs into into 8 cups and 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 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 blueberries. If desired, add mint leaves for a garnish. Serve immediately, or refrigerate until serving.
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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  • Reply
    August 27, 2012 at 12:20 am

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

  • Reply
    Katrina @ Warm Vanilla Sugar
    August 27, 2012 at 6:48 am

    The crust of these little guys looks so fabulous! Yum!

  • Reply
    August 27, 2012 at 8:32 am

    I’ve had this crust bookmarked in at least five different forms- I really need to try it! These looks perfect!

  • Reply
    August 27, 2012 at 1:06 pm

    I heart this!

  • Reply
    Brooke (The Flour Sack)
    August 27, 2012 at 1:41 pm

    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!

  • Reply
    August 27, 2012 at 1:56 pm

    Hooray for tarts! These look like the perfect way to eat as many delicious summer blueberries as possible. :)

  • Reply
    Vegie Project
    August 28, 2012 at 7:54 am

    They look delicious! I really want to try a tart recipe with a raw crust. This recipe is great!

  • Reply
    Heidi @ Food Doodles
    August 28, 2012 at 11:15 am

    What cute little tarts! I love the Greek yogurt filling :)

  • Reply
    Alissa N
    August 28, 2012 at 11:41 am

    This looks like such a great take on a yummy dessert!! I love dates, and will eat anything and everything that incorporates them!!

  • Reply
    August 28, 2012 at 8:42 pm

    They look delicious! I love the Greek yogurt filling

  • Reply
    August 29, 2012 at 3:33 pm

    Bookmarked this one! Can’t wait to give it shot.

  • Reply
    Mary M. Vaughan
    August 30, 2012 at 1:33 pm

    How many calories?

  • Reply
    September 6, 2012 at 8:54 pm

    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.

    • Reply
      September 6, 2012 at 8:56 pm

      Haha! That is awesome. Glad you enjoy the recipe :)

  • Reply
    March 14, 2013 at 12:51 pm

    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!

    • Reply
      March 14, 2013 at 1:03 pm

      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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