No-Bake Blueberry Cardamom Tart (vegan & gluten free)

This no-bake blueberry cardamom tart is creamy, cooling, and made without the use of an oven! Made with just a blender and the freezer, soaked cashews form the base of the filling for this vegan and gluten free dessert. Make sure to allow at least 4 to 6 hours for everything to firm up before serving!

In case you’re wondering if it’s possible to create a really delicious and beautiful no-bake dessert, it totally is! I offer this no-bake blueberry cardamom tart as proof. It’s perfect for summertime since you don’t need to heat up the kitchen by turning on the oven and blueberries are at their sweet and juicy peak. And, since it sets up in the freezer, every bite is nice and cooling. The hardest part about making this no-bake tart is waiting the 4-6 hours for it to set up! Otherwise, you’re simply measuring and blending. Let’s make one together!

Notes on Ingredients and Substitutions

I really love cardamom in desserts but I know not everyone feels the same. You could use ground cinnamon instead or simply leave it out and the tart will still be delicious. In testing I found that agave syrup worked the best in terms of texture, flavor, and sweetness while still keeping the tart vegan. You can use an equal amount of honey if you prefer but the tart won’t taste quite as sweet. In order to ensure a creamy texture, I do not recommending using any subs for the coconut oil or full fat coconut milk called for in the filling.

Tips For Ensuring a Creamy Tart

Since this tart sets up in the freezer, a certain amount of fat is necessary to keep the texture smooth and creamy rather than icy (i.e. ice cream versus popsicle). This is possible in this no-bake tart with the combination of soaked raw cashews, melted coconut oil, full fat coconut milk, and a syrupy sweetener like agave or honey. Since these are vital to the final texture, I don’t recommend making any swaps for these! Here are a couple of other tips to ensure a great no-bake tart:

• Don’t skip soaking the cashews! Whether you have a high speed blender or not, soaking helps them blend so much better resulting in a creamy texture without any weird cashew pieces.
• Make sure to blend the filling really well until it is completely smooth. I recommend starting on a lower speed then gradually working up to a higher speed.

More Blueberry Recipes to Enjoy this Summer

Whether it’s peak blueberry season or you just want to satisfy a craving, I highly recommend these blueberry corn muffins with whipped maple butter! They’re so good you won’t be mad about having to turn on the oven. Or, if you’d like to stay with no-cook and no-bake recipes, try these overnight oats with macerated lemon basil blueberries.

No-Bake Blueberry Cardamom Tart (vegan & gluten free)

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• Author: Courtney West
• Total Time: 4 1/2 to 6 1/2 hours
• Yield: 8–10 servings 1x
• Diet: Vegan

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Description

This no-bake blueberry cardamom tart is creamy, cooling, and made without the use of an oven! Made with just a blender and the freezer, soaked cashews form the base of the filling for this vegan and gluten free dessert. Make sure to allow at least 4 to 6 hours for everything to firm up before serving!

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Ingredients

Units USM Scale 1x2x3x

for the crust

• 1 1/2 cups blanched almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup agave syrup
• 1/8 teaspoon fine sea salt

for the filling

• 2 cups raw cashews
• 1/2 cup agave syrup
• 1/4 cup melted coconut oil
• 1/2 cup lime juice, about 4-8 limes depending on size
• 1 teaspoon freshly ground cardamom
• 1/2 cup full fat coconut milk (from a can)
• 1 cup fresh blueberries, plus more for serving and decorating

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Instructions

Soak the cashews first: Add the cashews to a heat-safe bowl and cover them with just-boiled water. Let them soak for about 30 minutes.

While the cashews are soaking, make the crust. Line the bottom and sides of standard springform pan or high-sided cake pan with parchment or cling wrap. Add the almonds and coconut to a blender and pulse until the mixture resembles a rough/coarse flour. Add the agave and salt and pulse until the mixture begins to form a ball and starts to resemble cookie dough. Using damp fingers, press the crust mixture into an even layer in the bottom of your prepared pan. Put the pan in the freezer so the crust can firm up while you proceed with the filling.

Drain and rinse the soaked cashews then add them to a blender along with the agave, melted coconut oil, lime juice, cardamom, and full fat coconut milk. Blend until very smooth.

Remove the crust from the freezer and pour about ⅔ of the filling mixture onto the crust, smoothing it out as needed with a spatula. Leave ⅓ of the mixture in the blender. Place the tart back in the freezer to firm up.

Add the blueberries to the remaining filling in the blender and blend until smooth. Remove the tart once more and pour the blueberry layer on top, gently smoothing it out. Place the tart back in the freezer to fully set, about 4-6 hours total.

When you’re ready to serve, let the tart sit out for at least 10-15 minutes before slicing and serving. Keep leftovers in the freezer. If you’d like, you can use blueberries and edible flowers to garnish each slice.

Notes

• It’s easier to cut the tart once it has been sitting out at room temperature for about 10-15 minutes. To make it even easier to slice, you can dip you knife in hot water.
• I decorated the top with extra blueberries, coconut, and edible flowers for the photos.
• I used a standard 9-inch springform pan for the tart. If you only have a 10-inch one, note that the tart will be thinner but it will still work!
• I really love the flavor of lime juice here but you can also use an equal amount of lemon juice, which is what the original version of this recipe was tested with.

• Prep Time: 30 minutes
• Chilling Time: 4-6 hours
• Category: Dessert