Lemon Blueberry Tarts

Start to Finish: 8 hours 30 minutes

Servings: 4 servings



For the Crust

  • 3 cups crispy rice cereal
  • 2 tbsp agave or maple syrup
  • 2 tbsp coconut oil, melted
  • 1/4 cup Natural Crunch SunButter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

For the Lemon Filling

  • 1 1/2 cups raw cashews, soaked 3+ hours
  • 1/3 cup full-fat coconut milk
  • 1/3 cup agave or maple syrup
  • 2 tbsp coconut oil
  • 1/3 cup lemon juice
  • 1 tbsp lemon zest

For the Blueberry Jam Swirl

  • 1 tsp arrowroot or tapioca starch
  • 2 tsp lemon juice
  • 1 cup frozen blueberries
  • 1 tbsp agave or maple syrup



  1. Preheat the oven to 350°F.
  2. Grind the cereal in a food processor to fine crumbs.
  3. Add the remaining ingredients and process to a moist sandy texture.
  4. Lightly grease 4-5 mini tart pans. Press the crust mixture into the bottom of each and up the sides, packing firmly.
  5. Place on a baking sheet and bake for 12-14 minutes. Cool.
  6. Drain and rinse the raw cashews. Blend all the ingredients until VERY smooth and creamy.
  7. Pour into the cooled crusts.
  8. In a small saucepan, combine all the ingredients over medium heat.
  9. Heat until it begins to bubble. Cook 4-5 minutes stirring continuously until blueberries are soft and the mixture starts to thicken.
  10. Transfer to a jar and allow to cool for 10-15 minutes.
  11. Then dollop small spoonfuls of jam on top of the lemon filling and use a chopstick to swirl.
  12. Refrigerate the tarts overnight. Then enjoy!
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