Raw Apple & Blueberry Christmas Tarts

Guest Recipe by Anthea of Nourish Your Soul With The Rainbow

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I am Anthea, a food blogger from Australia! I love making, sharing and eating colourful plant-based food. For me, food isn’t just a way to nourish and heal my body but part of my holistic approach to nourish my mind and soul. 

Raw Apple and Blueberry tarts

These raw apple and blueberry tarts are perfect for the holiday season or any time of the year. When I was a child, my family and I rarely ate traditional Christmas food. Instead, we often worked at the family restaurant on Christmas Day and served other people traditional Christmas food! But now that I have more autonomy (and actually get the day off), I’m doing things my own way – putting a healthy and vegan twist on traditional… or just yummy treats!

Raw. Gluten Free. Refined Sugar Free. Vegan. 

Makes 6 small tarts

Ingredients Crust:

½ cup almonds
½ cup coconut
½ cup gluten-free rolled oats or buckwheat
½ cup dates, soaked in water for at least 2 hours
1 tbs tahini
Pinch of ground cinnamon, nutmeg and/or cloves
1 tsp moringa or another green vegetable powder (optional)

Ingredients Filling:

1 medium apple, chopped in small cubes
¼ cup blueberries
1 tbs chia seeds
Squeeze of lemon juice, to taste
Pinch of ground cinnamon, nutmeg and/or cloves


1. Line 6 hand-sized tart tins or cupcake moulds with baking paper.
2. For the crust: Drain the dates. In a food processor, process all of the crust ingredients (except the optional moringa/green powder) until it forms a sticky dough. Press the dough into the bottom and sides of the tart tins to form a crust about ½ cm thick. You will have some mixture left over.
3. For the filling: Using a food processor or hand held whizz stick, puree ½ of the apple. In a medium bowl, combine the puree with the rest of the ingredients. Spoon the apple and blueberry mixture into the tart tins.
4. (Optional) For the tart tops: If you have Moringa powder or another green vegetable powder, mix this with your remaining crust mixture
5. For the tart tops: With your remaining crust mixture, use a rolling pin or hands to flatten into approximately ½ cm thick. Use a cookie cutter or knife to create different shapes. Carefully place the shapes on each of the tarts. Serve immediately or set aside in fridge for up to 3 days.


  1. I need to thank you for this very good read!! I definitely loved every bit of it. I’ve got you bookmarked to look at new things you post

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