The Ultimate Vegan, Gluten-Free Blueberry Tart

Is anyone else as excited as I am that it's finally blueberry season?  I feel like it's been way too long since I last enjoyed sweet-tart "just picked" blueberries fresh from the market. They're available all year long, but nothing compares to local farm fresh berries harvested during the summer.  So to celebrate the season (and the Fourth of July), I'm making a truly guilt-free blueberry tart that's subtly sweet, tart, creamy and luscious.  

Whether it's in a smoothie or as a snack alongside a handful of almonds, I eat a serving of blueberries just about every day.  Of course I absolutely love how they taste, but it's their superfood status that fuels my berry obsession. So before I share your soon-to-be favorite recipe, let's take a quick look at the countless health benefits of blueberries  This way you can indulge in your sweet, silky tart knowing that you're actually helping, not hurting, your body.  

Health Benefits of Blueberries

• Contain the highest antioxidant capacity of all commonly eaten fresh fruits
• Loaded with vitamin C
• Boost the  immune system
• Improve hearth health
• Reduce risk of cancer
• Boost brain health
• Neutralize free radicals, affecting the signs of aging and onset of diseases
• Help reduce stubborn belly fat
• Promote urinary tract health
• Improve vision

There are so many more health benefits to eating blueberries, so if you aren't already eating them regularly, then it's time to start adding them to your daily diet.  

Blueberry-Passion Fruit Tart
(vegan, gluten free)
serves 2

Ingredients

For the crust:

1 cup almonds

1/8 teaspoon cardamom

1/8 teaspoon cinnamon

1 tablespoon coconut oil

1 Medjool date, pitted

1 teaspoon agave

For the filling:

1 1/2 cups coconut milk yogurt

2 cups blueberries

2 tablespoons passionfruit

1 teaspoon agave

1 vanilla bean 

1. Add the almonds to a food processor and process for 1 minute. Add the date, cinnamon, cardamom and coconut oil and process for 2 minutes, until it forms a ball.  
2. Divide the mixture evenly and add one serving of the crust mixture to a 4-inch tart pan with a removable bottom, pressing the mixture into the pan and up the sides.  Make sure the crust is evenly distributed and smooth. Repeat with the second pan. Transfer the tart pans to the freezer and let set for 30 minutes.  
3. Meanwhile, mix the coconut yogurt, agave and vanilla bean seeds until thoroughly incorporated.  Once the crust has been set, pour the coconut yogurt mixture into the pans.  Return the pans back to the freezer for approximately one hour, until the desired thickness and firmness has been reached. 
4. Remove the pans from the freezer and arrange the passionfruit and blueberries on top.  Refrigerate the tarts until ready to serve.