Gluten-Free Blueberry Tarts
Total Time: 40 minutes
- 1 cup cashews soaked in water 4 hours then drained
- 1 tsp. vanilla extract
- Dash salt
- 1/4 cup Nutiva Organic Coconut Oil
- 1/4 cup Vitacost Brand Maple Syrup
- 1/3 cup lemon juice
- 1/2 cup fresh blueberries for garnish
Preheat oven 375 degrees F. Grease 8” tart pan or three 4-1/4” mini tart pans.
In large bowl or food processor, mix flour, salt and sugars. Mix in butter until well combined. Mix in egg, vanilla and water.
Press dough smoothly into prepared tart pan. Bake 15 to 20 minutes, until golden brown. Let cool.
Meanwhile, in blender, combine cashews, 1 teaspoon vanilla extract, salt, coconut oil, maple syrup and lemon juice; blend until smooth. Set aside.
Pour filling into crust. Arrange blueberries on top.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
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