Raw Blueberry Walnut Tartlets with a Cinnamon Chia Seed Filling

Tartlets, tarts, cakes, muffins, mini cheesecakes, cups… whatever you wanna call ’em they’re of the blueberry walnut cinnamon kind.

Which is a stellar combination, if you’ll ask me.

Processed with VSCO with  preset

Ever since I found an obsession with plant-based food, raw cakes have fascinated me. Their silky smooth fillings and nutty bases really get me in a dream state.

Processed with VSCO with nc preset

So for these little tarts, I’ve used walnuts as a base for the base (ba-dum cchhh)…

Processed with VSCO with nc preset

… topped with  thin layer of hard chia-coconut-cinnamon filling (here’s what it should look like before and after setting it in the fridge)…

april_2017-04-23-16-31-41-173

… and then finished of with a dollop or a few of creamy date-sweetened blueberry yumminess.

Processed with VSCO with  preset

Processed with VSCO with  preset

(Which should be more of a filling than a topping*… but you know)

Processed with VSCO with nc preset

So anyway, for this recipe, you will need to soak your dates and save the date water.
When I soak dates, I usually just put them in a bowl with enough water to cover, then whack it in the microwave for a minute.
Alternatively, the dates can be soaked for at least 30 minutes in warm water or overnight.

So in case you don’t know what “date water” is, it’s the water from soaking the dates.

Processed with VSCO with  preset

I like to make a syrup put if leftover date water by simply reducing it in a small saucepan (use it to drizzle it over your oatmeal or as a sweetener), but this syrup isn’t needed for this particular recipe (unless you wanna drizzle some over the top… in that case, go ahead!)

Processed with VSCO with  preset

RAW BLUEBERRY WALNUT TARTS WITH CINAMMON CHIA SEED FILLING

Makes 8 tartlets

FOR THE WALNUT BASE

  • 2 cups walnut halves (or any raw nut you like – can use a mix)
  • 1 tbsp + 1 tsp date water (from soaking the dates in the topping below – see the picture further up in this post)
  • 1/4 cup coconut flour
  • 1 tbsp + 1 tsp coconut oil

FOR THE CINNAMON CHIA SEED FILLING

  • 1/4 cup chia seeds
  • 1/4 cup + 4 tsp coconut oil, melted
  • 1 tsp cinnamon

FOR THE BLUEBERRY TOPPING

  • 2 cups dates, soaked for 30 minutes (or microwaved in water for 1 minute) (water reserved for the Walnut Base above)
  • 1/2 cup coconut flour
  • 1 cup blueberries, defrosted if frozen

WALNUT BASE

  1. Grease eight 150ml muffin holes with coconut oil.
  2. In a food processor or blender, process all ingredients until a crumb is formed.
  3. Press crumb evenly into the eight muffin holes. Set aside.

CINNAMON CHIA SEED FILLING

  1. In a small bowl, combine all ingredients.
  2. Top each tartlet base with the Cinnamon Chia Seed Filling mixture. Place in the refrigerator for 10 minutes to set.

BLUEBERRY TOPPING

  1. In a food processor or blender, blend all ingredients until smooth.
  2. Top each tartlet with the Blueberry Topping mixture and return to the refrigerator for 30 minutes.
  3. When the tartlets have set, carefully remove them from the muffin tins (you will probably need to run a knife around the outside of each hole to remove them).
  4. Eat up!

Notes

*You can alternatively use the Blueberry Topping as a filling and put the Cinnamon Chia Seed Filling on top. This just occurred to me as I was writing this post, so if you try it out, please let me know how it went!

Processed with VSCO with  preset

Follow my blog with Bloglovin

5 thoughts on “Raw Blueberry Walnut Tartlets with a Cinnamon Chia Seed Filling

Comments are closed.