Raw Blueberry Tart
Prep Time: 35 mins
Cook Time: 0 mins
Total Time: 35 mins
Serves: 12
Ingredients
Filling Ingredients:
2 cups raw cashews, soaked (see instructions)
Juice of one lemon
½ tsp stevia
6 Tbsp coconut oil
½ tsp vanilla
1½ cups wild blueberries
Base Ingredients:
½ cup dates, roughly 5
1 cup pecans
½ cup unsweetened shredded coconut
¼ tsp stevia
¼ tsp salt
2-4 tsp water *optional
Directions
Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
Note: you can also soak in very hot water for much less time - 15 min or so
To make the base, place the dates, pecans, shredded coconut, stevia and salt in a high speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The base is ready when you can roll it into a ball that stays together.
Press the base mixture into a 7 inch spring form pan or 12 muffin liners. Place it in the freezer and chill while you prepare the filling.
To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high speed blender or food processor and process until silky smooth.
Remove the chilled base from the freezer and top with ⅔ or the vegan cashew cream cheese and return to the freezer to set.
Add 1 cup of blueberries to the remaining filling in the blender or food processor and process until smooth. Pour over the chilled tart, cover and freeze until solid, roughly 5 hours.
Before serving, defrost the blueberry tart in the fridge for 3 hours and garnish with the remaining ½ cup of blueberries.
Cook Time: 0 mins
Total Time: 35 mins
Serves: 12
Ingredients
Filling Ingredients:
2 cups raw cashews, soaked (see instructions)
Juice of one lemon
½ tsp stevia
6 Tbsp coconut oil
½ tsp vanilla
1½ cups wild blueberries
Base Ingredients:
½ cup dates, roughly 5
1 cup pecans
½ cup unsweetened shredded coconut
¼ tsp stevia
¼ tsp salt
2-4 tsp water *optional
Directions
Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
Note: you can also soak in very hot water for much less time - 15 min or so
To make the base, place the dates, pecans, shredded coconut, stevia and salt in a high speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The base is ready when you can roll it into a ball that stays together.
Press the base mixture into a 7 inch spring form pan or 12 muffin liners. Place it in the freezer and chill while you prepare the filling.
To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high speed blender or food processor and process until silky smooth.
Remove the chilled base from the freezer and top with ⅔ or the vegan cashew cream cheese and return to the freezer to set.
Add 1 cup of blueberries to the remaining filling in the blender or food processor and process until smooth. Pour over the chilled tart, cover and freeze until solid, roughly 5 hours.
Before serving, defrost the blueberry tart in the fridge for 3 hours and garnish with the remaining ½ cup of blueberries.
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