We are in the midst of winter here in New England, and things are looking pretty grey and boring. Long gone are the sunny days, the lively farmers’ markets and their gorgeous arrangements of fruits and veggies.
Today’s recipe was inspired by Kris Carr’s plant-based collection of yumminess. I felt compelled to bring some color into my life and what better way to do that than with these sweet lil blueberry tarts
These guys are seriously to die for! Naturally sweet and crispy, they contain only a few simple ingredients and require zero baking!
Blueberries are my favorite fruit. They are low glycemic, which means they are a perfect food to eat if you have blood sugar issues, and are also high in phytonutrients and antioxidants. Blueberries make your eyes sparkle and your skin glow
They are amazing little fellas you need to add to your diet. Like right now. And you don’t need to wait until summer to do that…
All you need to whip up these yummy tarts is a handful of raw almonds, or any other nuts of choice, pitted Medjool dates (which I use to sweeten things up), blueberries (fresh or frozen), and one ripe banana. That’s it.
If you like things sweeter, you can add some raw honey or stevia, or whatever other healthy sweeter you have available; turbinado (raw) cane sugar or coconut sugar are also great choices.
- Tart Cups:
- 11/2 cup raw almonds (cashews or academia nuts also work great)
- 1 cup pitted dates
- Tart Filling:
- 1 cup blueberries (fresh or frozen)
- 1 ripe banana
- ½ avocado for extra creaminess
- 1 Tbsp raw chocolate nibs or shredded coconut to top it off (optional)
- Blend the nuts and dates together until a sticky dough starts to form
- Press the dough into a mini muffin pan to make the tart cups
- Stick in the fridge for 30 min
- Blend the blueberries, banana and avocado to make the cream filling
- Using a spoon, fill the tart cups with the blueberry mixture
- Place in the freezer for 15-20 min to allow the tarts to harden. This will make popping them out of the muffin pan easier
- Top off with chocolate nibs or coconut flakes
- Eat immediately or put back in the freezer