Raw Blueberry Tart

I really enjoy finding recipes that are raw, easy to prepare and delicious. On this journey of increasing my nutritional intake without breaking the budget, I am finding some creative and fun ways to dazzle my palette, yet still nourish my body.  

This is a crowd pleaser and can be made in a blink of an eye.  The blueberries thicken and gel naturally.  The dates give it sweetness.  You can try this recipe with other berries or even try making an apple tart with apples, apple juice, and cinnamon. Experiment and have fun.

Blueberry Pie or Tart

Walnut Crust:

2 cups raw walnuts

1 cup unsweetened shredded dried coconut

1/4 teaspoon salt

1/2 cup pitted medjool dates

Place the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground.  Add the dates and process until the mixture resembles coarse crumbs and begins to stick together.  Don't over process. Scoop the crust into a pie plate or tart pan.  Use a light circular motion with your palm and fingers to distribute the crumbs uniformly 

along the bottom and up the sides of the pan.  There should be a 3/4 inch lip of crumbs along the sides.  After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm.  Be sure to press especially firmly where the bottom 

of the pan joins the sides.  Then press the crust against the pan's sides, shaping it so that its edges are flush with the it.  Place in the freezer for 15 minutes.

Note:  Stored in a sealed container, Walnut Crust will keep for one month in the refrigerator or three months in the freezer, so make extra while you've got the food processor dirty

Blueberry Filling:

4 cups fresh or frozen blueberries {thaw and drain well, if frozen}

3/4 cup pitted medjool dates, soaked

1 tablespoon fresh lemon juice

Place 1 1/2 cups of the blueberries along with the dates and lemon juice in a blender, and process until smooth.  Transfer to a mixing bowl, add the remaining blueberries and mix well. Remove the crust from the freezer.  Pour the blueberry filling into it and press down with a rubber spatula.

Bring to room temperature or warm in a slow oven or dehydrator.  

Store covered with a plastic wrap in the refrigerator.  Blueberry Pie or 

Tart will keep for three days.

This recipe would be delicious with the addition of Pear Cashew Cream (see "Pears with a Twist" post).

Yield: one 9-inch pie or tart, 8 servings