Grain Free Blueberry Tart
You can never have too many dessert recipes, so give Grain Free Blueberry Tart a try. For $2.32 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 428 calories, 11g of protein, and 27g of fat. This recipe serves 12. 13822 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up almonds, blueberries, maple syrup, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by My Whole Food Life. Overall, this recipe earns an outstanding spoonacular score of 91%. Similar recipes include No Bake Peanut Butter & Jelly Tart (Gluten Free, Grain Free, Refined Sugar Free + Vegan), Stone Fruit Tart with Almond Crust (sugar free and grain free), and French Chard Tart (Gluten-Free, Grain-Free, Vegetarian, Paleo Option).
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
2 1/2 cups almonds
3 cups fresh blueberries
2 T coconut oil
3 T maple syrup
15 medjool dates
2 cupsraw cashews (soaked overnight)
1 tsp ground vanilla bean
Equipment:
oven
food processor
tart form
blender
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 35
2. 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.
3. 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.
4. Spread the cashew cream over the tart crust and top with blueberries.
Nutrition Information:
covered percent of daily need
