Raw Vegan, Gluten Free, Blueberry Cream Tart In A Chocolate Coconut Crust - Perfect For Valentines Day!

This blueberry tart makes a perfect Valentine's day dessert!

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Blueberries and Chocolate
I know, it's almost Valentine's day. I should be making something red, like chocolate covered strawberries or red velvet cupcakes. But I was inspired by the thought of whipping fresh blueberries and cashews into a creamy filling served in a simple raw crust made from heart healthy English walnuts, dried coconut and chocolate in its purest form - raw cacao. Is there a better way to say, "I love you" than giving a gift of delicious and powerful antioxidants? I don't think so.

Elegant or Casual?
This recipe makes enough for one 4 1/2 inch tart pan with enough crumble and filling left over for 2 small ramekins. A tart makes a very elegant presentation. But if you don't have a tart pan, feel free to use individual ramekins or small bowls for the entire recipe. Sprinkle the crust ingredients in the bottom of 4 to 6 individual ramekins or small bowls and cover them with the filling. It tastes just as delicious!

Don't have a tart pan? No problem.
Just sprinkle the crust on the bottom of individual ramekins.
Cover with blueberry filling, top with a blueberry and serve!

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Blueberry Cream Tart 
Raw Vegan, Gluten Free
Requires a high speed blender, a 4 1/2 inch tart pan and 2 small ramekins
Plan 8 hours ahead to allow time for soaking and chilling
[ makes 4 to 6 servings]

For the Crust (Chocolate Crumble)
3/4 cup raw English Walnuts
3 Medjool dates, pitted and chopped
4 teaspoons raw cacao (or unsweetened cocoa)
1 tablespoon unsweetened, shredded coconut
Pinch of salt

For the Filling
1/2 cup raw cashews, soaked 6 hours
2 Medjool dates, pitted and soaked 6 hours
2 packets powdered stevia
1 cup fresh blueberries plus 8 for garnish

Prepare the crust. Place the crust ingredients in a food processor, such as a Cuisinart, fitted with an S-blade. Process until they form a "chocolate crumble" and are the size of bread crumbs. The will begin to stick together.

Making chocolate crumble for the crust

Place enough chocolate crumble into a 4 1/2 inch tart pan to cover the bottom and the sides. Press with your fingers to make a crust. You should have enough to sprinkle the bottoms of 2 small ramekins. If you do not have a tart pan, divide all of the crumble into four to six small ramekins.

Press enough of the crumble to cover the bottom and sides of a 4 1/2 inch tart pan with a removable bottom.

Sprinkle the rest in the bottom of 2 small ramekins.
You can use all ramekins if you don't have a tart pan.

Prepare the filling. Drain and rinse the cashews. Drain the dates reserving the soak water. (You will not be using the date soak water for this recipe, but save it for a smoothie.)

Place the cashews, dates, blueberries (reserving 8 for the garnish) and stevia in a high speed blender, such as a Vitamix or a Blendtec. Blend until smooth, scraping down the sides as necessary. 

Filling ingredients

Process the cashews, blueberries, dates and stevia until smooth

Spread the filling over the crust and garnish with fresh blueberries. Spread the remaining filling over the 2 individual ramekins and garnish each with a single blueberry. 
Cover gently with plastic wrap or was paper and refrigerate for one hour.

Carefully push the tart up from the bottom and remove the side pan. Enjoy!

Release from tart pan and serve.

Added Bonus and Tip
You may notice that it's almost impossible to get all of the filling out of your Vitamix. I just hate wasting all of those beautiful ingredients. So make a small smoothie!
Add the date soak water and a cup of almond milk to the blender with its residue filling. Blend until smooth and enjoy!