Out-Of-This-World Blueberry, Vanilla & Maple Raw Tart

Written by Tara Bliss

Raw desserts offer us all an opportunity to indulge in incredible flavors and textures, without compromising our waistlines.

This recipe is no exception. It's vibrant, visually beautiful, and most importantly, beyond scrumptious. Show off to your friends and family at your next gathering or pot luck, and leave them all swooning for more!

Blueberry, Vanilla & Maple Tart With Peach & Passionfruit Salad



  • 1 1/2 cup whole almonds
  • 6 fresh or 10 dried dates
  • 2 Tbsp. coconut oil
  • 2 Tbsp. melted cacao butter
  • seeds from 1 vanilla bean
  • small pinch salt


Blitz all ingredients together in a food processor. In your lined container of choice, press mix evenly into the bottom and up the sides. Put into the freezer to set.

Frangipane Layer


  • ½ cup almond meal
  • ⅔ cup desiccated coconut
  • 2 Tbsp. maple syrup
  • 2 Tbsp. coconut oil
  • 2 Tbsp. cacao butter, melted
  • Seed of 1 vanilla bean
  • 2/3 cup blueberries, fresh or frozen


Put all ingredients into your food processor and pulse together. Press evenly onto the prepared base. Put into the fridge to firm.

Blueberry Cream


  • 1 ½ cup cashews, soaked
  • ½ cup blueberries, fresh
  • ⅓ cup coconut oil
  • ¼ cup water
  • ¼ cup maple syrup
  • Seeds from ½ Vanilla bean


In a blender, blitz all ingredients except blueberries until smooth. Transfer to a bowl and mix in blueberries. Press mix into your tart case and put into the fridge to set.

Fruit Salad


  • 2 passionfruit
  • 2 peaches
  • 1 lady finger banana
  • ¼ cup, fresh, chopped mint
  • 4 Tbsp. coconut yogurt


Finely dice peach and banana. Halve passionfruit and remove the seeds and pulp. Toss fruit and mint together. Serve tart with a little coconut yoghurt and fruit salad.


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