Cinnamon Blueberry Törtchen

By Chef:  Carla Aguas
Posted: January 4, 2011


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A raw vegan version of a European pastry delight! These törtchens (small tarts in German) make a wonderful afternoon accompaniment to a warm mug of chai tea, and are a perfect accompaniment to a weekend brunch.


Cinnamon Pastry:

  • 1/2 c Dates
  • 1/2 c Almond Meal
  • 2 tbls Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tbls Filtered Water
  • Pinch of Celtic Salt

Blueberry Jelly:

  • 1/2 c Blueberries or any other fruit
  • 13 Blueberries for topping
  • 1/2 tsp Lemon Juice
  • 1 tbls Flax Meal
  • 1 tsp Agave Nectar


Cinnamon Pastry:

1. First process the dates in the food processor, then add the rest of the ingredients.

2. Add a tbls of water if the mixture is too dry.

3. Using a tbls measuring spoon, spoon in 1 tbls of Cinnamon Pastry into each hole of a small cupcake tray.

4. Mold with your fingers into small tart shapes.

Blueberry Jelly:

1. Blend all the ingredients until smooth.

2. Spoon the jelly into each tart and top with an additional blueberry.