WILD BLUEBERRY TART with Ashwagandha + Elderberry💐🍰

WILD BLUEBERRY TART with Ashwagandha + Elderberry💐🍰

Recipe by Sarah Kermalli of @sculptedkitchen

This no-bake vegan blueberry tart combines the exquisite flavors of blueberries and coconut cream on a nutty gluten-free crust. The results are a delicious, easy, vegan dessert to impress friends and family, and for special occasions. 

I'm sure you're wondering... doesn't Ashwagandha taste far from good? But I have good news for you! Adding the not-so-super-pleasent flavor of almighty ashwagandha with superfoods like coconut, cacao, blueberries (and more), is a perfect way to intake your medicine without even tasting it. First off, superfoods allow for a better assimilation, and secondly this is fun (and functional!) way to sugar coat your medicine with some healthy companions! This berry tart is dairy-free, refined sugar-free, gluten-free, no-bake, and absolutely delicious!

In case you're still wondering... 


Ashwagandha, also known as Indian ginseng or winter cherry, has been used for well over 3,000 years by Ayurvedic healers for its ability to reduce stress, anxiety and even boost sex drive. Traditionally, ashwagandha has been used as a 'nervine', which means it was used for its beneficial effects on the nerves. Today it’s also used to calm the nervous system, a benefit that—let’s be honest—we all really need right now. It's adaptogenic nature also provides us with the ability to adapt to future stressors whether they be environmental, physical, or emotional. 

Ashwagandha is very much praised as Nature's chill pill, is an excellent remedy for immune protection, and helps combat fatigue and enhance brain health—which it appears to do by lowering cortisol levels. 


Most historians typically trace its healing abilities back to Hippocrates, the ancient Greek known as the “father of medicine,” who described the plant as his “medicine chest” because of the wide array of health concerns it seemed to cure. Whether we’re talking cavemen, ancient Egyptians or ancient Greeks, this natural remedy definitely goes way back. Both its traditional and scientific uses are impressive, no wonder Elderberry is  known as one of the top antiviral herbs on the planet.

Health benefits of elderberry include naturally improving colds, the flu, sinus issues, nerve pain, inflammation, chronic fatigue, allergies, constipation and even cancer. When used within the first 48 hours of onset of symptoms, elderberry extract has actually been found to reduce the duration of the flu with symptoms being relieved on an average of four days earlier.

Just some of many, many reasons why we love to add it into healthy eats!

Let's get to the recipe!


Crust Ingredients:

1 cup of toasted hazelnuts, with skin brushed off

1 cup of pecans, toasted

1/4 cup of macadamia nuts (or sub cashews or add more pecans/hazelnuts)

2 cups of pitted dates (approx 12-14 dates)

1 tablespoon of Ashwangadha Extract Powder

1/4 cup of heirloom Cacao, full fat powder (not cocoa!)


Toast your nuts in the oven at 350F for 10 mins. Remove shells from hazelnuts. Pour into a food processor & pulse 4 times. Add in your dates and the rest of the ingredients and blend until it’s sticky. Press it into your tart mould, taking the time to build the walls and a supportive base. Place into the freezer until your filling is ready. 

Filling Ingredients:

4 cups of frozen wild blueberries

1 can of thick coconut cream (no water inside)

1 Tbsp of Coconut Cream 

4 tablespoons of maple syrup

1 tsp of Elderberry Extract 

2 tsp of agar agar powder (vegan gelatin)


Lightly boil your blueberries in a pan until it starts to release liquid and soften. Place it into a blender and blend until smooth. Using a wire mesh, sieve the liquid from the pulp. Save the pulp for a smoothie.

In a pan, lightly boil your coconut cream, make syrup and blueberry juice. Take off heat, immediately add your agar agar and elderberry and stir to combine. Let it sit for a few minutes and then pour into your chilled tart mould. Freeze or fridge. Decorate with berries and flowers!

Photos + Recipe by: @sculptedkitchen
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