Blueberry Cream Tart with Walnut Carob Crust + Vegan, Raw, Paleo, GF

Blueberry_Vegan_Raw Tart3

I’ve gotten into a habit of making dessert to share with Eric’s family when we go to visit. We may seem like a hard bunch to cook for, but surprisingly, I find it  simple.

I’m all about simple these days.

The less I fuss with the food, not only do I do less cooking, I’m also preserving all the living enzymes and nutrients. The dessert is less of a guilty pleasure and more of a nutritious indulgence.

As you know from reading the paleo-vegan adventures post, we have more similarities than differences. Neither of us, including mom Linda, eats grains. Eric and I don’t eat dairy, and I don’t eat eggs, so my go-to strategy is raw. I also try to stick to the zoning rules to make sure that there is a balance of carbs, protein and fat.

Luckily, making a raw dessert, especially a pie or a tart, or a anything with a crust, usually involves nuts, which have both fat and protein. For example, 1 oz of walnuts, which is about 14 nut-halves, is approximately 18 grams of fat and 4 grams of protein.  Cashews break down similarly per 1/4 cup.  High in fat, but nonetheless, they have protein. And we are not eating the whole tart here, just a slice or two, if you can help yourself. Plus, these are healthy whole food fats; we are not even talking about cold-processed oils.

Bottom line is, I love making raw dessert! No need to get the oven going, no need to clean pots and pans, and there is something special about food that excites the taste buds and is full of enzymes and nutrients.

Berries are in season and are oh so delicious right now, so they were my inspiration.

I chose blueberry beauties for the main event.

You can use any other berry in place of blueberries – strawberries,  raspberries, blackberries, or even other summer fruits like apricots. All would taste lovely with the cashew cream.

You will need a food processor, a Vitamix, or another high-speed blender, and a tart shell. Give yourself overnight to soak the cashews though.  Once they are soaked, your dessert will take you about 15 minutes to make from start to finish.

Three easy components.

The crust.

Crust Tart

The cream.

Cream on Crust2

The blueberry spread.

Blueberry Spread

And this is what we get.

Blueberry_Vegan_Raw Tart

Blueberry_Vegan_Raw Tart2


Blueberry Cream Tart with Walnut Carob Crust + Vegan, Raw, Paleo, GF

by Maria Bardet

Cook Time: 15 minutes

Keywords: dessert soy-free vegan gluten-free

Ingredients (12-18 slices)

    For the Crust

    • 2 cups walnuts
    • 1 cup dates
    • 2 1/2 Tbs carob powder (or cacao powder)
    • 1 tsp salt

    For the Cashew Cream

    • 2 1/2 cups cashews (raw, and soaked overnight)
    • 1/4 cup coconut meat (fresh or frozen)
    • 1 cup coconut water (or regular water)
    • 1/3 cup lemon
    • 1/4 cup dates
    • a pinch of salt

    For the Blueberry Spread

    • 2 cups fresh blueberries
    • 4 dates
    • 1 tsp lemon
    • 1 tsp chia seeds (optional)


    For the Crust

    Add all ingredients into a food processor and process until the mixture become crumb-like but is sticky when pressed together.

    Carob Crust

    Press the crust into a tart pan and stick into the refrigerator for at least 30 minutes.

    For the Cashew Cream

    Prep the cashews ahead of time: soak the cashews overnight. If you forgot to soak them, you may fast-soak them with hot water for about 40 minutes. If you have time to wait, soaking them overnight will give you a smoother cream.

    Cashew Cream

    Combine the cashews and the rest of the ingredients in a high-speed blender and blend until the mixture is silky and creamy. If you find that it’s too think, add a little bit more water or coconut water.

    Adjust for sweetness. Because the blueberry spread and the crust are fairly sweet, this cashew cream is a middle balanced layer between the two. You can add more dates if you want to sweeten up a bit.

    For the Blueberry Spread

    Combine all ingredients into a high-speed blender and let it go to your favorite consistency.

    Omit the chia seeds if you want more of a preserve/chunky style spread. Chia seeds give the spread a smooth, almost jelly-like consistency and a glossy look.

    Put it all Together

    Take the crust out the fridge and spread the cashew cream on top. Go as thick as you like. You will have some cashew cream left. You can refrigerate and use for later.

    Cream on Crust

    Spread the blueberry spread on top, and decorate if you like.

    Keeps well covered in the fridge for a couple of days.

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    Happy Memorial Weekend!

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      My name is Maria and I live in California. I love teaching high-energy Pilates classes, going on long runs, and making connections with all of you! Hope you find a few useful articles, fitness tips, and recipes while you're here.

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