Blueberries are sweet little treats that burst with flavor and nutrients. They are wildly popular, tasty, low in calories, and have a low glycemic index. Some researchers say that blueberries are the king of the antioxidant foods, exhibiting an impressive antioxidant profile. Several studies found that blueberries have one of the highest antioxidant levels of all fruits and vegetables. The primary antioxidants are flavonoids, particularly anthocyanins, which give the fruit its signature blue color.
Although tasty and nutritionally impressive, blueberries aren’t the sole star of this dessert. The herbaceous basil complements the sweet and tart blueberries, and the lemon juice and zest offer a refreshing zing that cleanses the palate. Let us not forget about the creamy cashews that add body to this filling. In order to yield a smooth filling, we recommend that you soak the cashews in water for about 2 hours before blending. Discard the soaking liquid and add the cashews, along with the rest of the filling ingredients, to the food processor to blend into a smooth consistency. A high-speed blender will work, but a food processor is the better kitchen tool for the job. If you have one in your possession, make your life easier by using it.
You’ll also need the food processor to blend up the crust, which consists of nuts, desiccated coconut, grade A maple syrup, and a pinch of sea salt. If you prefer pecans to walnuts or hazelnuts to almonds, then feel free to use the ones you enjoy eating. You can also use a mixture of nuts to make your crust. The measurement of 1.5 cups remains the same, though. We suggest a mixture of almonds and walnuts or pecans and walnuts because they seem to bind easily to form a thick crust. Keep in mind that you do need to chill the crust in the freezer for about 30 minutes or so while you make the filling.
Finally, once you add the filling to the crust, you can place it in the refrigerator overnight or in the freezer for a shorter amount of time. The choice is yours, but the freezer is your friend if you want to enjoy this dessert sooner, rather than later.
- Prep Time:30m
- Total Time:30m
For the Crust
- 3/4 c raw almonds
- 3/4 c raw walnuts
- 1/2 c desiccated coconut
- 2 tbsp. grade A maple syrup
- pinch of sea salt
For the Filling
- 1 c raw cashews (soaked in water for 2 hours)
- 2 tbsp. ground chia seeds
- 1/2 c grade A maple syrup
- Zest and juice of 1 lemon
- pinch sea salt
- 1/4 c filtered water
- 1/2 c coconut oil
- 1 c blueberries
- 6 basil leaves
For the Crust
- Add the almonds, walnuts, and desiccate coconut to a food processor and pulse until ground.
- While the processor is blending, drizzle in the maple syrup and sea salt and blend until the mixture starts to clump.
- Remove from the processor and press the crust into a nine-inch pie dish that you line with parchment paper, which will help avoid sticking.
- Place the crust in the freezer for about 30 minutes and prepare the filling.
For the Filling
- Discard the soaking liquid from the cashews. Add the cashews to the the food processor, along with the rest of the rest of the ingredients and blend until smooth.
- You may need to stop blending, scrape down the sides, and continue blending to fully incorporate the ingredients. Taste the filling and adjust sweetness as needed.
- Remove the crust from the freezer and spoon the filling into the crust, leveling it off.
- Place the tart back in the freezer for about two to three hours, or in the refrigerator overnight. Enjoy when firm and top with optional blueberries.