recipe- Grain Free Blueberry Tart
Grain Free Blueberry Tart
Preheat oven to 350. In the food processor, grind the almonds.
Once they are ground to a course consistency, add in the dates, coconut oil and a small amount of water. Pulse until a dough forms. Press the mixture into a greased tart pan. Bake in the oven for about 10 minutes. While it is baking, drain the soaked cashews and throw them in the blender with the maple syrup and vanilla. You can probably use a food processor for this as well. Blend up the cashews until they are a smooth cream. You may need to add a small amount of water or milk to get it smooth. You will want a cream-like consistency. Spread the cashew cream over the tart crust and top with blueberries. I would imagine this would keep in the fridge for a week at least. If you can get it to last that long! Enjoy!