No-Bake Mango Blueberry Tart

That this perky and succulent tart is made without wheat, animal products, or the use of an oven seems somewhat miraculous to us. Although not necessarily in the low-calorie category, it has no saturated fat and is absolutely packed with antioxidants. Beautiful, wholesome, and with a sucker punch of nutrients—eating well never seemed so decadent.

INGREDIENTS

For the Crust:

1 ˝ cups pecans
6 large dates, pitted and chopped
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
pinch of sea salt

For the Vanilla Bean and Coconut Cream:

1/2 cup dried shredded coconut
1 tablespoon vanilla extract
1 vanilla bean (or, add another tablespoon vanilla extract)
˝ cup coconut milk
4 tablespoons date sugar (or other unrefined sugar)

1 ripe but firm mango, peeled and thinly sliced
1 pint fresh blueberries

1. After soaking the pecans for 6 to 8 hours, rinse them and then towel-dry them well.

2. Process the pecans in a food processor to a medium crumb. Add the dates, cinnamon, nutmeg, and salt and process until completely mixed. Using your fingers, press into a 9-inch tart pan or pie plate.

3. Place the shredded coconut in a food processor and process to a powder. Split and scrape the inside of the vanilla bean, and add to the coconut, along with the vanilla extract, coconut milk, and date sugar and blend until smooth. You may need to add a tablespoon or two of water.

4. Stir together mango slices with the coconut cream and spread in the crust. Pile the blueberries on top and refrigerate for at least one hour to set.

Serves 6 to 8

Inspired by The Candle Café Cookbook by Joy Pierson and Bart Potenza (Clarkson Potter, 2003).

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8 comments

Harshiita Sharma
Harshiita Sharma3 years ago

Delicious :))

Zana Zatanique
Jan Alexanian4 years ago

I'm definitely going to try this. Thanks.

Jessica S.
Jessica S.6 years ago

thank you

Tonya B.
Tonya B.6 years ago

Sounds like a great dessert to make in the summer.

Staple Gunn
Staple Gunn7 years ago

This looks delish! May mix some fresh raspberries in with the blueberries, though.

Susan Hurley-luke

Looks wonderful - will try it when summer arrives in Australia.

Linda Fein
Linda Fein8 years ago

This sounds delicious! I am going to make it.

Janis Gloystein
Janis G.8 years ago

Thank you from a reader who has celiac disease and can't eat wheat, and who also just bought a bunch of blueberries at Costco! Now I know just what to do with them. I enjoy your newsletters and website, and I have passed them on to all my healthy friends. Keep up the good work,
Jan - jgloystein@earthlink.net