30 Aug 2012

raw blueberry tarts

the crust of these tastes like raisin butter tarts. holy moly. yet another dangerously delicious recipe...


these were originally going to be one giant raw blueberry pie, complete with a lattice top crust.

why pie? well, first of all - why not. but also because i just got home from an 8-day motorcycle trip with my dad across the cascade mountain range through canada and northern america. along the way i was able to get vegan food everywhere and it was all delicious; but sadly i could never get a slice of homemade, local, fresh, wild berry pie at any of the adorable diners we stopped at! apparently they like butter in small towns.

so i decided to make a raw blueberry as soon as i got home. we have tons of amazing blueberry bushes in our front yard and they make up a large chunk of my diet in the summer. mmm...


i'll be posting about my motorcycle adventure tomorrow, in case you're interested. in the meantime, make these tarts (or make it into one big pie) and enjoy summer before it winds down! i'll also be posting a recipe for a KILLER KALE SALAD. i had it for lunch. man, was it good. 

for one lovely afternoon: i suggest doing some yoga or meditation with this music, creating a kale salad with garden veggies, and finally making these tarts. following that, maybe have a glass of wine with your loved one and watching a movie? whatever floats your boat. it's your day.


mini blueberry tarts: makes about 5

crust:
1 cup walnuts
1 cup cashews
1/2 cup dates
1/2 cup raisins
1/2 teaspoon himalayan salt

filling:
4 cups organic blueberries
4 tablespoons agave/maple syrup
1/8 teaspoon cinnamon 

for the crust, process the nuts into a rough flour in your food processor, it might get kind of like a really thick nut butter (mine did). then add the dates, raisins and salt. process until it all sticks together. i couldn't stop EATING THIS. quickly press the crust into lined cupcake tins before you devour it all. put in the fridge.

to make the filling, mix the sweetener and cinnamon gently into the blueberries. you could add some vanilla and salt here if you want. then fill the tarts with the blueberries and voila! 


health is simple, health is delicious, health is beautiful!

21 comments:

Gabby @ the veggie nook said...

Absolutely amazing girl, I love the sound of these!

Your trip sounds amazing by the way!

Emily von Euw said...

thanks so much, gabby ;) the trip was such an adventure!

Anonymous said...

I made these tonight... fabulous! I debated whether or not to use artificial sweetener or honey... and chose the honey.... that was my one mistake- I just don't like honey. They were great anyways however :)

TheCookieFairy said...

Please do tell us about your trip, I'd love to know about it! :)

These look absolutely amazing, and I couldn't agree more with your suggestion for a lovely afternoon.... good music, good food, and the people you love. What more does anyone need?

Ksenija @ Health Ninja said...

Divine little tarts - it's so sad, that blueberry time seems to be over already here in Germany :(

Emily von Euw said...

ah i see, i actually love the taste of honey >< you could make a date syrup next time (just blend dates and water).

Emily von Euw said...

precisely! so glad you agree. you will hear all about the trip very soon =)

Emily von Euw said...

oh no! i'm sorry, ksenija. i don't know what i'd do without the blueberry bushes in our yard! our berry season is pretty short too.

Sunday Morning Banana Pancakes said...

I love the mini tarts - totally poppable!

Emily von Euw said...

haha thanks! you're right, they're pretty fun to eat ;)

Anonymous said...

do you soak the nuts before you make the crust?

Emily von Euw said...

Not this time, but you can if you like!

mahandevakaur@gmail.com said...
This comment has been removed by the author.
This One Italian Girl said...

I recently stumbled upon this recipe and I absolutely love it. I have used the tart crust recipe multiple times already. I love the idea of using dates in desserts, it adds the perfect amount of sweetness. Great idea!

Barbora Němečková said...

How do you remove the tart from the tin? It always sticks to the tin when I make it and doesn't look good anymore :(

Emily von Euw said...

Line the tin with plastic wrap or rub some coconut oil on it :)

Julia Mazzocchi said...

OMG THIS IS SO GOOD!!!!!!!!!!!
THANK YOUUUU EMILY <3

Jorgy Girl said...

These were delicious and a hit with the whole family! I used paper muffin molds inside the regular cupcake tin and they came out easily. I also made the mistake of soaking my dates in hot water... it made them a lot easier to blend together, but then as a result the crusts were a bit watery after. Next time I will skip this step! I've also decided that they would be delicious covered in vegan cocoa chocolate....

Beebee said...

I love the taste of these, but they fall apart very easily. Any tips on how to get them to be less prone to collapse? Thanks!

Emily von Euw said...

@Beebee - add more dates to keep it sticky :)

Saramanda Zurbuch said...

This was excellent! I just drizzled maple syrup over the blueberries and sprinkled on cinnamon. The nut crust is delicious! Thanks for the recipe!! This totally meets my sweet tooth demands! Cocoa powder in the crust or covering it with chocolate might be worth trying next!