No bake desserts are just so good, not only are they easy to make, but they require no kitchen equipment to cook them up. This tart is a great dessert idea that can easily be made for the holidays and will be enjoyed by everyone. It is also vegan, dairy free, and gluten free!
To prepare this dish, you will need to soak 1 cup of cashews in cold water overnight in the fridge. This helps to soften the nut and bring out the nutrients. I also recommend soaking your dates in warm water for 10 minutes before you use them in this recipe so that they also soften up.
Once you’ve prepped the cashews and dates, it’s time to make the dish! For the crust, put all ingredients in a high-speed blender or food processor until it is blended well (this might take 1-2 minutes of blending). Remove the mixture from the blender and place it in either two small tart dishes or one large one. Spread out the mixture evenly with your hands getting it to about ½ inch thick. Place the dishes in the refrigerator for 30 minutes to harden.
Next, wash out the blender and then add all the filling ingredients into it. Blend until smooth. Add this mixture on top of the crust.
This tart is great because you can swap out the blackberries for any berry like blueberries, raspberries, or even strawberries!
Substitution Ideas:
- Blackberries: swap out for any berry
- Pecans: can use almonds instead
No Bake Blackberry Tarts
Cooking & Baking Supplies
- Tart Dish
Ingredients
- 1 tsp melted coconut oil for greasing tart dish
Crust
- 1/2 cup dates
- 1 cup pecans
- 1/8 tsp salt
Filling
- 1 cup raw cashews, soaked overnight
- 2 dates
- 1 tsp vanilla extract
- 2 tbsp coconut milk (refrigerated overnight, hardened part on top)
- 1/2 cup blackberries, fresh or frozen
- 2 tbsp water
- 1 tsp maple syrup
Topping
- 1/4 cup blackberries
- mint (optional)
- coconut flakes (optional)
Instructions
- In a large bowl soak cashews overnight by covering them with water and placing them in the refrigerator. Also, put a can of coconut milk in the fridge overnight.
- In a medium bowl, soak dates in warm water for 5-10 minutes.
- Grease tart dishes with coconut oil and set aside.
- Place dates, pecans and salt in a food processor and blend until the mixture clumps together like a dough (about 1-2 minutes).
- Divide batter equally between 2 small sized dishes(or 1 larger dish) and press base into the tart dishes so batter comes up along the sides ½ inch along the side and is about ½ inch thick.
- Put the tart dishes in the fridge for 30 minutes.
- Clean out the food processor and then add in all filling and blend together well. Scoop the filling on top of the crusts. Top with berries and some mint and ENJOY!
