Can I make these raw tarts without a food processor?

A blender or food processor is essential for achieving the fine, sticky consistency of the base and the smooth, creamy texture of the filling. Manual methods won't yield the desired results.

What can I use if I don't have buckinis or cacao buttons?

For buckinis, regular buckwheat groats work well. If cacao buttons are unavailable, you can use a high-quality vegan white chocolate bar, ensuring it's suitable for melting and blending into the filling.

How do I ensure the filling sets properly?

The guar gum or psyllium is crucial for thickening the filling. After blending, refrigerate the mixture for at least 30 minutes, or until firm enough to hold its shape when piped.

How should I store these Raw Blueberry White Chocolate Tarts?

Store the tarts in an airtight container in the refrigerator. They are best enjoyed within 3-4 days to maintain their fresh texture and flavor.

Can I use other berries in the filling?

While blueberries are specified, you could experiment with other berries like raspberries or blackberries, keeping in mind they might alter the color and tartness of the filling.

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Raw Blueberry White Chocolate Tarts
[Vegan, Gluten-Free]

Name: Raw Blueberry White Chocolate Tarts [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 8
Ingredients: For the Base:; 1/2 cup buckinis or buckwheat groats; 1/2 cup sprouted almonds or regular almonds; 1/3 cup dried coconut; 1 cup pitted dates; 1 teaspoon vanilla paste; For the Filling:; 1 cup blueberries (fresh or frozen); 3/4 cup pitted dates; 3/4 cup cacao buttons; 1 teaspoon vanilla paste; 1/4 cup rice or maple syrup; 1/4 cup coconut yogurt or cream; 1/2 teaspoon guar gum or psyllium

KA By: Karen

Author Bio

Lover and creator of Karen Luvs Life, a food blog featuring tasty treats made with... Read More

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Close-up of three mini raw blueberry white chocolate tarts, garnished with fresh blueberries and a sprinkle of dried coconut, presented on a light background.

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Raw Blueberry White Chocolate Tarts [Vegan, Gluten-Free]

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With their thick, creamy, raw vegan and antioxidant-rich filling in a healthy, biscuity base free from grains, gluten, and dairy these tarts are deliciously memorable. The chewy crust is made from buckwheat and almonds blended with coconut, and dates. The decadent blueberry filling has a base of coconut cream and... Read More

Ingredients You Need for Raw Blueberry White Chocolate Tarts [Vegan, Gluten-Free]

For the Base:

1/2 cup buckinis or buckwheat groats
1/2 cup sprouted almonds or regular almonds
1/3 cup dried coconut
1 cup pitted dates
1 teaspoon vanilla paste

For the Filling:

1 cup blueberries (fresh or frozen)
3/4 cup pitted dates
3/4 cup cacao buttons
1 teaspoon vanilla paste
1/4 cup rice or maple syrup
1/4 cup coconut yogurt or cream
1/2 teaspoon guar gum or psyllium

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How to Prepare Raw Blueberry White Chocolate Tarts [Vegan, Gluten-Free]

To Make the Base:

Add all ingredients to a blender or food processor and blend until fine and it sticks together when pressed into a ball.
Divide mixture between the six mini (about 3 inches) tart shells and press in to create a base.
Set aside while you prepare the filling.

To Make the Filling:

Add all ingredients except the gum or psyllium, if using, to a high-speed blender and blend on high until completely smooth and creamy with no grainy bits at all.
Add the gum or psyllium and continue to blend until it thickens a blends in.
Spoon the mixture into a piping bag with a decorative nozzle.
Place into the refrigerator for 30 minutes or until it is firm enough to keep it’s form when piped into the bases.
Alternatively, you can pipe the mix straight into the bases, or spoon straight into the base and smooth the top.
Sprinkle with extra dried coconut if you wish.