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Raw Vegan Blackberry Tarts (grain-free)

August 8, 2018 By Hana 12 Comments

Raw Vegan Blackberry Tarts (grain-free)

It’s without a doubt the hottest summer I ever remember since living in London, long gone is the English weather, which I have to say I’m starting to miss along with the green grass.

And so it’s another chilled recipe for you today – Raw Vegan Blackberry Tarts with a simple almond pumpkin hemp seed crust and cashew based berry filling.

Raw Vegan Blackberry Tarts (grain-free)Raw Vegan Blackberry Tarts (grain-free)Raw Vegan Blackberry Tarts (grain-free)

Originally I’ve made these with a walnut cardamom crust, but I just can’t decide whether walnuts go with blackberries and so I’ve changed the recipe to almonds. Feel free to replace and adapt the crust to your liking. Some of you might not like the hemp seeds so just replace them with more almonds.

Filling is my usual berries-cashew-coconut butter, at the moment, my favourite combo that is full of flavour and keeps really well stored in fridge too. Also very adaptable and you can replace the blackberries with other berries or combination of different seasonal fruit. Using blackberries creates beautiful rich deep pink colour which develops even more when stored couple of days in freezer.

I love making these little tarts, they always look so pretty, special and perfect for any occasion. Enjoy!

Much Love Hxx

Raw Vegan Blackberry Tarts (grain-free)Raw Vegan Blackberry Tarts (grain-free)Raw Vegan Blackberry Tarts (grain-free)

Raw Vegan Blackberry Tarts (grain-free)
 
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Author: Hana, Nirvana Cakery
Serves: 6 tarts
Ingredients
  • Tarts crust:
  • 60g almonds (1/2 cup)
  • 70g pumpkin seeds (1/2 cup)
  • 40g shelled hemp seeds (1/3 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup

  • Blackberry layer:
  • 250g blackberries (2 cups)
  • 120g cashews, soaked for 4 hours or overnight (1 cup)
  • ½ lime, zest
  • ½ lime, juice
  • 60ml maple syrup (1/4 cup)
  • 1tsp vanilla
  • 100g coconut butter (1/2 cup)
  • 2tbsp coconut oil

  • Topping:
  • fresh blackberries or other seasonal berries
  • fresh mint
Instructions
  1. Place almonds and pumpkin seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  2. Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
  3. In a double boiler gently melt coconut butter with coconut oil and set aside.
  4. Rinse the soaked cashews under running water and place into high speed blender. Add blackberries, lime zest, juice, maple syrup and vanilla and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  5. Spoon the mixture evenly into each tart and smooth out the top. Give the tarts a tap couple of times if necessary. Place into a freezer for about 2 hours or overnight to set.
  6. Once set carefully remove from the tart tins, top with fresh berries and some fresh mint. Leave to thaw before serving, but serve chilled.
  7. Store in fridge or freezer.
  8. Enjoy!
Notes
I've used 6 small 10cm tart tins with removable base in this recipe.
3.5.3251

Raw Vegan Blackberry Tarts (grain-free)Raw Vegan Blackberry Tarts (grain-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Summer Berry Cake (vegan & gluten-free)
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Comments

  1. Adriana Pap says

    August 8, 2018 at 10:44 pm

    You are truly an amazing artist. Every single recipe looks amazing. Thank you very much for all that you do. Good luck in your future creations.

    Reply
    • Hana says

      August 12, 2018 at 2:38 pm

      Adriana, thank you so much lovely for such kind words. It’s my bliss! Much Love to you.

      Reply
  2. Angela says

    August 9, 2018 at 7:49 am

    Another wonderful recipe Hana ,thank you.

    English houses are built for the cold to keep the heat in….so it must be very unpleasant during this hot summer.

    I have lived in a couple of countries where the summers are beyond hot and there was/is always the air conditioner or ceiling fan to turn on when it gets too bad. It’s just so horrible when you’re sleep deprived because it’s too hot to sleep.

    It seems that my happy childhood memories of gentle sunny summer days in England seem to be a thing of the past : (

    Reply
    • Hana says

      August 12, 2018 at 2:47 pm

      You’re so welcome Angela, so happy you love it!
      It is certainly one intensely hot summer in the UK, luckily we’re having few days of rain and cooler weather this week, which I’m very grateful for. I’ll never complain about rain again! xx

      Reply
  3. katja says

    August 9, 2018 at 12:50 pm

    Hi! I don’t have coconut butter… What can I use instead?

    Reply
    • Hana says

      August 10, 2018 at 7:01 pm

      Hi Katja, you can make the filling as in my Raw Vegan Strawberry Tart recipe using coconut cream and coconut oil. Please check the instructions there.

      Reply
  4. Roni says

    November 1, 2018 at 9:03 pm

    These are works of art…will try for the holidays….are those little grapes champagne grapes? Also where can I find your recipe for the walnut cardamon crust ?

    Reply
    • Hana says

      November 2, 2018 at 9:40 pm

      Hi Roni, thank you so much for your lovely comment. They are white currants :) If you like to try the walnut cardamom crust, just swap the almonds with walnuts, optionally you could also swap the pumpkin seeds with sunflower seeds and add little cardamom. Hope you like them :)

      Reply
      • Roni says

        November 9, 2018 at 12:25 am

        White currants…not widely available here in the states….will try online….made the cardamom crust today…very different….liked taste ….will freeze with the blackberry for Thanksgiving…hope I didn’t start too early…what do you think…they are for my adult son who is raw vegan…I’m so happy I found you!!! We share the joy and importance of presentation!!

        Reply
        • Hana says

          November 10, 2018 at 4:29 pm

          Hi Roni, the tarts will keep well frozen until Thanksgiving, don’t worry. Any seasonal fruit will look lovely on top, you don’t have to use the white currants, it will be tricky to find them now unless you can find some frozen ones. Maybe a little sprig of rosemary and cranberries will look the part. I do hope you will enjoy the tarts, wishing you happy Thanksgiving!

          Reply
  5. Gianna says

    September 9, 2020 at 11:47 pm

    Oh my gosh! SOOOOO!!! Good. Light and refreshing dessert even after a heavy meal. Thank You!!!

    Reply
    • Hana says

      September 13, 2020 at 7:11 pm

      Yay! I’m so happy you loved it!

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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