All I can say is - "oh my gosh this recipe is next level"!These super simple Blueberry Tarts are so incredibly tasty. They are also gluten free, dairy free, refined sugar free and vegan.As long as you have a good quality blender and a freezer to set these bad boys, you're in business.Here's What You'll Need:Base:
2 1/2 cup Almond Meal
16 Medjool Dates
4 tbsp Coconut Oil
250g Blueberries (additional handful to top tarts)
300g Coconut Cream
2 tbsp Coconut Oil
4 Medjool Dates
Creating The Magic:In a high powered food processor blitz the base ingredients until well combined and sticky.Once well combined, evening distribute fulling mixture into a greased (coconut oil) muffin tray (the mixture will 8-10). Place tray in the freezer to set whilst you get started on the filling.In the same food processor (no need to wash bowl in between), blitz the filling ingredients until smooth and well combined.
Pour the filling mixture evening into the bases and pop back into the freezer to set for 45-60 mins before grabbing a coffee and indulge your tastebuds.
I hope you give this recipe a go and if you do, please leave a comment below. Your feedback helps me to continue to improve recipes for you.I would love to see what you come up with. Take a picture and tag @blissfullynourished and use the #blissfullynourished on Instagram!