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5 from 1 vote

Raw Apple and Blueberry Tarts

No bake apple and blueberry tarts. Vegan, healthy and delicious.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 6



  • ½ cup raw almonds
  • ½ cup coconut
  • ½ cup gluten-free rolled oats or buckwheat
  • ½ cup dates, soaked in water for at least 2 hours
  • 1 tbs tahini
  • Pinch ground cinnamon, nutmeg and/or cloves
  • 1 tsp moringa or another green vegetable powder, optional


  • 1 medium apple, chopped in small cubes
  • ¼ cup blueberries
  • 1 tbs chia seeds
  • Squeeze of lemon juice, to taste
  • Pinch ground cinnamon, nutmeg and/or cloves


  • Line 6 hand-sized tart tins or cupcake moulds with baking paper.
  • For the crust: Drain the dates. In a food processor, process all of the crust ingredients (except the optional moringa/green powder) until it forms a sticky dough. Press the dough into the bottom and sides of the tart tins to form a crust about ½ cm thick. You will have some mixture left over.
  • For the filling: Using a food processor or hand held whizz stick, puree ½ of the apple. In a medium bowl, combine the puree with the rest of the ingredients. Spoon the apple and blueberry mixture into the tart tins.
  • (Optional) For the tart tops: If you have Moringa powder or another green vegetable powder, mix this with your remaining crust mixture
  • For the tart tops: With your remaining crust mixture, use a rolling pin or hands to flatten into approximately ½ cm thick. Use a cookie cutter or knife to create different shapes. Carefully place the shapes on each of the tarts. Serve immediately or set aside in fridge for up to 3 days.
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