‘No Bake’ Blueberry Mini Pies (Vegan, Paleo,AIP)

A lovely afternoon.  A lovely lunch. With a lovely lady. I had been wanting to invite my next door neighbor over for lunch since a few months now. Finally, it happened last week. This lovely lady is actually an octagenarian but behaves nothing like how a typical 80+ yr old would! She is bubbly, energetic, witty, chatty, open minded and so kind.  I first met her 9 years ago when we moved to our current house and we instantly clicked.  The 40 plus yrs age difference between us never felt like a barrier! We talk about so many different topics like gardening, home renovation, raising kids, health issues and occasionally we also indulge in some neighborhood gossip 🙂

She is not just a kind neighbor but a very caring one too. Two years ago when I was first diagnosed with RA, she was the first one to bring me an enormous amount of food – enough food to last a week actually!. She said that since her mom had RA, she knew how physically challenging this disease was! I was overwhelmed and all teary eyed by her kind gesture. Anyways, now that I was feeling much better and since I had more free time during the day having quit my job, I really wanted to make her a special lunch. She had also not been doing well lately. She had a fall recently injuring her shoulder and knee and was undergoing physical therapy. I asked her if she would like fish and her answer was a resounding ‘yes’!

So what did I make? Main course -Pan grilled Salmon with a honey lemon sauce and some ‘Pulao’ rice with vegetables. A small salad – With mangoes in season, I made my caribbean salad. And then I wanted to make a really special dessert since she had a sweet tooth! And I obviously wanted to make something that I could eat too!

So drawing inspiration from my raw vegan cake and my berry panna cotta recipes, I decided to make a tart/pie by making the base like the raw cake and use the filling like the panna cotta. Also I decided to make ‘tartlets’ since I had bought these cute tartlet pans recently and they were begging to be used!

I was so happy how great these blueberry tartlets came out! Not only did they look so pretty – My guest was totally blown away by how cute they looked…but they also tasted awesome! The blueberry coconut milk pudding was so so delicious! The crust with the shredded coconut and dates is to ‘die for’ and the combination just rocked. How great is it when you can bake your tartlets and eat them too without any feelings of guilt? Dairy free, refined sugar free and grain free dessert that is so damn delicious! My guest at the end of our meal told me that I was the best cook in the entire town! Now isn’t that something coming from someone who has been around for a bit? 🙂 🙂

Happy Mother’s day weekend to all of you lovely moms! You deserve a treat like this one!

Bringing this gorgeous and ‘feel good’ dessert to the Vegan, plant based party potluck 

Also bringing this dessert to the Paleo/AIP Recipe Roundtable.

5.0 from 1 reviews
Blueberry Tartlets (Vegan, Paleo)
Author: 
Recipe type: Dessert, Snack
Cuisine: Dessert, Raw Cuisine
Prep time: 
Total time: 
Serves: 4-6
 
Mini Tartlets with a delicious crust of coconut and dates and a creamy blueberry and coconut filling.
Ingredients
For the crust:
  • 2 cups shredded unsweetened coconut (I used Bob's Mill )
  • 18 dates
  • 4 tbsp coconut oil melted
  • ¼ tsp sea salt
For the filling:
  • 2 cups full-fat organic coconut milk
  • ¼ cup fresh lemon juice
  • 2 tsp. gelatin (use agar powder for vegan version)
  • ½ cup maple syrup (or honey)
  • 2 cups fresh or frozen blueberries
Instructions
For making the crust:
  1. In a food processor blend all the crust ingredients to form a thick dough / mixture. Place parchment paper to cover the base and the sides of the pan. Press this mixture to the bottom of the tartlet pans. Freeze the pans for 30 minutes.
To make the filling:
  1. Place the lemon juice into a small bowl. Add gelatin keep aside for 5 minutes.
  2. In a small pan, heat half of the coconut milk (about 1 cup) over medium heat. Add the maple syrup (or honey) and the gelatin (or agar) mixture. Stir until dissolved completely.
  3. Pour this mixture into the blender, along with the remaining coconut milk and the blueberries. Blend at low speed until smooth.
  4. Pour the filling into the tartlet pans and place in refrigerator for at least 6-8 hours to set.
  5. Slide the tartlets out onto a serving dish and serve with fresh berries on top!

 

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9 thoughts on “‘No Bake’ Blueberry Mini Pies (Vegan, Paleo,AIP)

    1. You are welcome! I am so glad you tried them and that everyone loves them! Btw this same recipe can be adapted for other fruits too. I recently tried it with mangoes and it was delicious! thanks for sharing your feedback. Appreciate it!

  1. I have always been a big fan of healthy snacks! These tartlets are so yummy and perfect for so many occasions. I am delighted that you shared your simply delicious yet easy to make Blueberry Tartlets with us at the Plant-based Potluck Party. I’m pinning and sharing this.

    1. Thank you Deborah. Yes they are indeed perfect for every occasion as you say. And you can create variations using different fruits. I am already planning my next one 🙂

    1. thank you Archana. yes they were really delicious! We couldn’t decide if the crust or the filling was better! 🙂

  2. Aww, it must have been a lovely lunch. Don’t you just love these sweet old ladies? It sounds like you’ve both struck a bond. I love these wee tartlets, it’s the kind I could easily go for seconds without the guilt. I’ve been making a lot of “healthy” desserts lately as I too have quite the sweet tooth. Will definitely be trying these. What kind of tartlet pans do you use?

    1. You are right Loretta – somehow we struck a bond and I really cherish that. I lost my mom 10 years ago and so I take a special liking to older women 🙂 Yes do try this one. We loved it. I got these non-stick tartlet pans – picked them up from TJMaxx. They came as a set of 4.

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