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Vanilla Blueberry Tart


Holy walnuts, this is delicious. The filling is basically just an awesome blueberry-banana smoothie and the crust is walnuts and dates

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Rate this recipe 4.3/5 (15 Votes)


  • For the cashew cream:
  • For the crust
  • 1 1/2 cups walnuts
  • 1 1/2 cups dates
  • For the blueberry filling
  • 1 cup cashews
  • 1 cup dates
  • 1 tablespoon melted coconut oil (optional)
  • 2 cups frozen, organic blueberries
  • 1 banana
  • seeds from 1/2 vanilla pod (or 1 teaspoon vanilla extract)
  • 1/4 cup cashews
  • 1/4 cup agave syrup
  • seeds from 1/2 vanilla pod
  • water, if needed


Adapted from


Step 1

For the crust
Pulse nuts in your food processor until crumb-sized.
Add the dates and pulse until it all sticks together.
Press into the bottom of a tart shell or spring form pan.

For the filling
Blend all ingredients until smooth, adding as little as possible to keep it creamy.
Pour onto your crust and let it set in the freezer overnight. (I lined my tart tin with whole blueberries then poured my filling around them so it looked cool when I removed the tin.)

For the cashew cream
Blend all ingredients until smooth, adding as much or as little as you need.
Slice and serve with fresh blueberries.

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