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blueberry tart

No bake blueberry tart

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 6


  • 1 cup (2,4 dl) walnuts
  • ½ cup (1,2 dl) cashew nuts
  • 10 medjool dates
  • 1 can (400 ml) (14 oz) coconut milk
  • 1 cup (2,4 dl) frozen blueberries
  • 4 tbsp agave syrup
  • 2 ½ tbsp arrowroot
  • blueberries and coconut chips (optional)


  • In a food processor mix together walnuts, cashew nuts, and dates.
    Process until combined, but still crumbly.
  • Press the mixture into the bottom of a 9 inch (23 cm) tart pan.
  • Add coconut milk, blueberries, agave syrup and arrowroot to a food processor or a high-speed blender and process until smooth.
  • Pour the mixture into a saucepan and bring to boil at medium heat, whisking constantly, until barely starts to bubble, for a few minutes.
  • Remove from heat and pour the mixture into your crust.
  • Let it cool and then place in the refrigerator for at least 4 hours to let it set.
  • Decorate your blueberry tart with blueberries and coconut chips (optional).