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5 from 1 vote

No Bake Blueberry Lemon Mini Tarts

Author: Lorie Yarro

Ingredients

For base/crust

  • 1 ½ c raw cashews
  • 8-10 medjool dates pitted
  • 1 teaspoon coconut oil not melted
  • Zest of 1 lemon
  • Dash of sea salt
  • 1 teaspoon vanilla extract

For Blueberry Jam

  • 1 c fresh or frozen blueberries thawed
  • 1 ½ T chia seeds
  • 2 teaspoon lemon juice
  • 1 T maple syrup honey or sweetener of choice
  • Juice of ½ lemon

Instructions

  • In a food processor, pulse blueberries several times until they start to puree. I like chunks of fruit in mine, so I don't make it too smooth. Transfer to a bowl and add all other jam ingredients and stir well.
  • Chill overnight or at least several hours.
  • For crust/base, process cashews in a food processor until fine and grain like. Add all other ingredients and process until a dough begins to form.
  • Reserve about 2 tablespoons of mixture.
  • Press dough into mini muffin cups lined with a small piece of parchment as shown in above photo. Press ½ inch into the center to make room for jam.
  • Scoop jam into each cup and top with fresh lemon zest and a sprinkle of reserved dough mixture.
  • Chill for about 15 minutes before serving.
  • Store in an airtight container in the refrigerator.