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CREAMY Blueberry tart

Vegan Gluten-free • Lactose-free • Sugar-free

INGREDIENTS

CRUST
  • 130 g   Talmond Tropical Almond Meal
  •   45 g   Cocoa nibs
  • 110 g   Pitted dates 
  • 1/4 tsp Sea salt
  • 1/4 tsp Ground cinnamon
FILLING
  • 225 g   Raw cashews soaked in water for 1 hr
  • 80 ml   Talmond Milk Unsweetened
  • 200 g   Blueberries (or seasonal fruit of choice)
  • 150 g   Coconut oil (melted)
  • 60 ml   Raw local honey
  • 1/4 tsp Sea salt
  •  1 tbsp Desiccated grated coconut

PREPARATION

1.

Blend Talmond Tropical Almond Meal, cocoa nibs, dates, salt and cinnamon coarsely in a food processor.

2.

Line 22-24 cm tin with baking paper with an overhang all around to ease lifting tart out of tin later. Spread crust blend evenly and press down firmly leaving a small border up the sides. Place in freezer while prepping filling.

3.

Blend drained soaked cashews, Talmond Milk Unsweetened, blueberries, melted coconut oil, honey and salt to smooth purée. 

4.

Pour filling into cooled crust and replace in freezer for 3 hrs or overnight. Let thaw and sprinkle grated coconut on top before serving.

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