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Raw Blueberry & Pistachio Tarts

Yields1 Serving

A tasty, raw alternative to the traditional blueberry tart

 ½ cup (75g) pistachios
 ½ cup (35g) almond meal
 ¼ cup (15g) shredded coconut
 ½ tsp vanilla powder
 1 ½ tbsp coconut oil, melted
 1 tbsp coconut nectar
Filling
 ½ cup (80g) cashews, soaked overnight
 1 ½ tbsp rose water
 1 tbsp coconut oil, melted
 2 tbsp coconut nectar
 ¼ cup (60g) coconut yogurt
 Pinch of saffron
 1 tbsp pistachios
  cup (50g) fresh blueberries
 1 tbsp dried rose flakes
 Grapefruit segments
1

Start this recipe the day before.

2

Add pistachios to a blender and process for 4 minutes or until a fine powder.

3

Add almond meal, shredded coconut, vanilla powder, coconut oil and coconut nectar into the blender and process until combined.

4

Mixture should not be too dry. Test by pressing together with fingers, if it does not stick together add a little extra coconut nectar.

5

Divide in half and using fingers press mixture into two tart tins or 4 mini tart tins. Freeze for 30-40 minutes or until firm.

6

Rinse the soaked cashews and place into a high powered blender with rosewater, coconut oil, coconut nectar, coconut yogurt and saffron. Blend for 3 minutes or until smooth.

7

Remove the bases from the freezer and place half of the mixture into each tin and place back into the freezer for 1.5 hours.

8

Using a mortar and pestle crush pistachios and when tarts are set sprinkle on top along with blueberries, rose flakes and grapefruit segments.

9

Best served after removing from freezer and letting stand for 15 minutes.