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NOTE: With the following ingredients I made 4 small tarts. You can double them if you want to make a bigger amount.

For the tarts:

  • 6 pitted unsweetened dates, or about 75 g
  • 1/2 cup shredded coconut (unsweetened), or about 40 g
  • 1 tbsp carob powder

For the jam:

  • 1 cup frozen blueberries (you can also use fresh)
  • 1 tbsp maple syrup
  • 2 tsp gelatin
Elitsa Dineva IMG_1941 Gluten-, Dairy-, Egg-, Nut-free Tarts with Blueberry Jam (AIP, Paleo) Recipes


NOTE: The recipe works pretty well with or without baking the tarts, so it is up to you what you’d prefer.

  1. If you decide to bake them, preheat the oven to 180 ℃ while making the tarts.
  2. In a food processor, combine the dates, shredded coconut and carob powder and blend until the dates are chunk-free and finely shredded.
  3. For the batter you can use a small tart or muffin tin (I used silicone muffin cups because that’s all I have 😊 ). Press with your hands about 1 tbsp of the batter into the walls of the tin/cup so that you have a nice base for the jam.
  4. Bake for about 8-10 min.
  5. In the meantime, prepare the jam. In a small sauce pan, combine the berries with the maple syrup and cook on low to medium for about 5 minutes, stirring frequently. After that, add the gelatin and stir it well until the gelatin dissolves.
  6. Pour the jam into the tat tin/cups and refrigerate for at least 1 hour before serving. NOTE: there might be some extra jam left, which you can enjoy with some coconut yogurt or on its own 😊
Elitsa Dineva IMG_1953 Gluten-, Dairy-, Egg-, Nut-free Tarts with Blueberry Jam (AIP, Paleo) Recipes