Which is a stellar combination, if you’ll ask me.
So for these little tarts, I’ve used walnuts as a base for the base (ba-dum cchhh)…
… 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)…
… and then finished of with a dollop or a few of creamy date-sweetened blueberry yumminess.
(Which should be more of a filling than a topping*… but you know)
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.
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!)
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
- Grease eight 150ml muffin holes with coconut oil.
- In a food processor or blender, process all ingredients until a crumb is formed.
- Press crumb evenly into the eight muffin holes. Set aside.
CINNAMON CHIA SEED FILLING
- In a small bowl, combine all ingredients.
- Top each tartlet base with the Cinnamon Chia Seed Filling mixture. Place in the refrigerator for 10 minutes to set.
- In a food processor or blender, blend all ingredients until smooth.
- Top each tartlet with the Blueberry Topping mixture and return to the refrigerator for 30 minutes.
- 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).
- Eat up!
*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!