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