This is the ideal party dessert - you can make them up to a few days ahead, and they're all ready to serve in cute little portions. They're perfectly sweet from just maple syrup, dates and blueberries, and they happen to be gluten free and vegan. Don't be intimidated by the long list of ingredients (a lot are repeats) or steps (they're all easy)!
1 15-ozpackage of frozen wild blueberries (I use Wyman’s), about 3 cups
1/3cuppure maple syrup
1tbspfresh lemon juice, about ½ small lemon
1/4tspground cinnamon
1tbspchia seeds
Tart Crusts
1 ½cupsalmond flour/meal(I like Trader Joe’s and Bob’s Red Mill)
1tspground cinnamon
1/4tspfine sea salt
1/4tspbaking soda
3tbspmaple syrup
2 ½tbspmelted coconut oil(virgin, unrefined)
2tsppure vanilla extract
Caramel
2cupspitted dates(8-9 ounces)
1tbspcoconut oil
⅓cupalmond butter**(smooth will be easiest)
1/4tspsea salt, if using unsalted almond butter
2tspvanilla extract
Additional Ingredients
1 ½cupsraw sliced almonds
sprinkle of pink Himalayan salt or flaky sea salt (such as Maldon) optional
whipped cream (made with real dairy or coconut)optional
Instructions
Wild Blueberry Compote (I recommend doing this ahead)
In a medium saucepan over medium heat, combine frozen blueberries, maple syrup, lemon juice and cinnamon. Bring to a boil and cook for about 15 minutes, stirring occasionally. Reduce heat to medium-low, stir in the chia seeds, and simmer (gentle boil), stirring frequently, for another 20-25 minutes or until most of the liquid has reduced/been absorbed by the chia. Remove from heat and set aside - you can always add more chia if needed. If you're making it ahead: once cool, store it in an airtight container in the fridge for up to two weeks.
Tart Crusts
Preheat oven to 325 degrees. In a medium bowl, mix together all crust ingredients and press into a ball. Chill in the fridge for about 10 minutes. Meanwhile, fill a 12-cup muffin tin with baking cups. Divide the dough evenly among the tins (about 1 tablespoon each). Use your fingers to press the dough into an even layer, but it doesn’t need to be perfect. Place muffin tin in freezer for 10 minutes, then bake for 15 minutes. Let the crusts cool completely (at least 15 minutes).
Meanwhile: Soak the dates in hot water for about 10 minutes (I microwave a medium glass bowl full of water for a minute and then add the dates).
Spread the almond slices on a large baking sheet and have them ready to go into the oven after you take the crusts out. Toast the almonds for 10-15 minutes, or until beginning to turn golden brown, stirring them a few times.
Caramel (can also be done ahead)
Drain the dates and add all ingredients to a high-powered blender or food processor; blend on low speed until smooth, scraping down the edges with a spatula. You may need to add more oil depending on the consistency of your almond butter - the caramel should be thick but smooth. If making ahead, store in the fridge and then microwave for 15-30 seconds when ready to use to remelt the coconut oil.
Assembly
Stir the almonds into the caramel and then divide it among the tarts (about 2 tablespoons each), pushing the mixture down into each one. Sprinkle with flaky salt if using, and place the tin in the freezer for about 10 minutes if you're planning to serve them right away; if not, place them in the fridge for up to a few days.
When you're ready to serve, spoon about 1 tablespoon of the blueberry compote over each one (you will have extra - see note below), and then top with whipped cream if using.
Notes
*This will make more compote that you need - the rest would make a great topping for yogurt, oats, pancakes, etc. (it will keep in the fridge for a couple of weeks), or you can use about 2 cups of blueberries and reduce the other ingredients a bit. By the way, they're delicious without the compote, too!**Peanut or cashew butter would also work.Adapted from Pecan Pie Tarts on Sprouted Routes (also delicious).