Blueberry Tart (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Mini Tartlets with a delicious crust of coconut and dates and a creamy blueberry and coconut filling.
Author:
Recipe type: Dessert, Snack
Cuisine: Dessert, Raw Cuisine
Serves: 4-6
RecipeIngredients
For the crust:
  • 2 cups shredded unsweetened coconut (I used Bob's Mill )
  • 18 dates
  • 4 tbsp coconut oil melted
  • ¼ tsp sea salt
For the filling:
  • 2 cups full-fat organic coconut milk
  • ¼ cup fresh lemon juice
  • 2 tsp. grass fed gelatin (I use great lakes)
  • ½ cup maple syrup (or honey)
  • 2 cups fresh or frozen blueberries
RecipeInstructions
For making the crust:
  1. In a food processor blend all the crust ingredients to form a thick dough / mixture. Place parchment paper to cover the base and the sides of the pan. Press this mixture to the bottom of four min tart (tartlet) pans or one 8 inch pie dish. Freeze the tart pans (or pie dish) for 30 minutes.
To make the filling:
  1. Place the lemon juice into a small bowl. Add gelatin keep aside for 5 minutes.
  2. In a small pan, heat half of the coconut milk (about 1 cup) over medium heat. Add the maple syrup (or honey) and the gelatin (or agar) mixture. Stir until dissolved completely.
  3. Pour this mixture into the blender, along with the remaining coconut milk and the blueberries. Blend at low speed until smooth.
  4. Pour the filling into the tartlet pans (or the pie dish) and place in refrigerator for at least 6-8 hours to set.
  5. Slide the tartlets out onto a serving dish and serve with fresh berries on top!
Recipe by Cook2Nourish at https://cook2nourish.com/2017/05/blueberry-tartlets-vegan-paleo.html