This healthy blueberry tart with oatmeal crust comes together quickly and easily and it’ s absolutely delicious. It’s sweet but not too sweet and tart from the blueberries and lemon zest. This is gluten free and 100% vegan. This tart gets better with time, so you can make ahead and keep in the refrigerator for up to 5 days. Also if you dint have a tart pan, this recipe works perfectly as a bar cookies!
Total: 50 min
Prep: 10 min
Cook: 40 min
Yields: 8-10 slices
For the crust
1 cup almonds, ground
½ cup cashews, ground
1 cup old fashioned rolled oats
½ teaspoon Himalayan pink salt
1/3 cup maple syrup
½ teaspoon pure vanilla extract
5 tablespoons coconut oil
1 teaspoon baking powder
For the filling
3 cups frozen or fresh blueberries
3 tablespoons corn starch
2 tablespoons maple syrup
1 tablespoon lemon zest
2 tablespoons lemon juice
Preheat the oven to 350 degrees F and lightly grease a 9 inch pan with removable bottom. Set aside.
Add blueberries, corn starch, maple syrup, lemon zest, lemon juice to a medium bowl and toss until coated. Set the filling aside while you make the crust.
In a food processor or a blender finely grind the almonds and the cashews. Add the ground almonds and cashews, oats, salt, maple syrup, coconut oil, vanilla extract and baking powder to a different bowl and mix until combined.
Pour the crumbs into the prepared tart pan, press the dough evenly into the pan. Pour the blueberry filling over the crust and spread evenly.
Bake for 40 minutes or until the crust turns lightly golden brown. Let cool and enjoy!