Blueberry tarts

Blueberry tarts

Blueberry tarts

Ingredients

Crust

  • 100 g almonds roasted
  • 30 g rolled oats
  • 20 g shredded coconut
  • 90 g dates previously soaked for minimum 1 hour
  • 3 tablespoons coconut oil

Blueberry filling

  • 100 g cashews previously soaked for minimum 4 hours
  • 30 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 30 g blueberries fresh
  • 1 teaspoon maqui berry powder
  • 3 tablespoons coconut oil
  • 2-3 tablespoons agave
  • juice of 1/2 lemon

Instructions

Crust

  1. Place almonds and rolled oats in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor together with shredded coconut and coconut oil. Process until mixture sticks together. Adjust sweetness.
  2. Spread the mixture into two tart pans (11 cm diameter) and press down firmly to form the base. Place the tarts in the freezer for about half an hour to allow them to set.

Blueberry filling

  1. Blend drained cashews, coconut cream, coconut oil, agave, lemon juice, maqui powder and blueberries in a high-speed blender until the mixture becomes creamy and smooth. 
  2. When the tarts have set, carefully remove them from the pan and fill them with the blueberry filling.
  3. Decorate with white chia seeds, sesame seeds, dried raspberries, lavender, rose petals and other edible flowers…


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