Raw Blueberry Pie {Gluten Free}
Prep time
Total time
These raw blueberry tarts are a fresh and delicious treat for hot summers, when you don't want to put your oven on. Simple to put together and gluten free!
Recipe type: Dessert, Pie, Tart
Cuisine: French
Serves: 5
  • Crust
  • 90 g cashew nuts
  • 90 g blanched almonds
  • 50 g soft pitted dates
  • Pinch of salt
  • Blueberry cream
  • 100 g fresh blueberries
  • 150 ml heavy liquid cream + 3 tbsp
  • 150 g mascarpone
  • 3 tbsp confectioner sugar
  • ¼ tsp vanilla powder
  • Topping
  • 200 g fresh blueberries
  1. Prepare the crust: Grind the almonds and cashew nuts in a food processor (small bits should remain to give crunch to the crust).
  2. Add the pitted dates and a pinch of salt to the mixture (soak the pitted dates in warm water for a few minutes if not soft enough). Keep mixing until a sticky ‘dough’ forms.
  3. Press into tart pans, on top of parchment paper. Cover with plastic film and refrigerate.
  4. Prepare the blueberry cream: Mix 100 g of blueberries with 3 tbsp of heavy liquid cream to make a coulis.
  5. Mix the mascarpone cheese with the confectioner sugar and vanilla powder. Stir in the blueberry coulis.
  6. Whip the cream in chantilly and stir in the mascarpone mixture.
  7. Pour the blueberry cream on top of the chilled pie crusts. Remove the pans and garnish each tart with fresh blueberries.
  8. Refrigerate and serve chilled.
Recipe by Chocolate & Quinoa at https://www.chocolateandquinoa.com/raw-blueberry-tarts-gluten-free/