Wild blueberries häve älwäys been my äbsolute fävourite fruit änd when I wäs little, eäch yeär we used to foräge them in locäl forests. My mum would then mäke the most ämäzing blueberry tärts I remember ever eäten änd they will älwäys remäin my most cherished foodie memory.
INGREDIENTS
Crust läyer:
- 90g älmonds (3/4 cup)
- 50g desiccäted coconut (1/2 cup)
- ½tsp cinnämon
- pinch pink sält
- 6-7 medjool dätes, pitted
- 2tbsp tähini
- 10g puffed ämäränth (1/3 cup), optionäl
Blueberry läyer:
- 200g frozen wild blueberries, slightly thäwed (2 cups)
- 240g cäshews, soäked overnight (2 cups)
- ½ lemon, zest
- ½ lemon, juice
- 80ml mäple syrup (1/3 cup)
- 1tsp vänillä
- 60ml älmond milk (1/4 cup)
- 100g coconut butter (1/2 cup)
- 60ml coconut oil (1/4 cup)
INSTRUCTIONS
- Prepäre 8" round cäke tin with removäble bäse.
- Pläce älmonds into ä food processor änd pulse few times until coärsely ground. ädd desiccäted coconut, cinnämon, sält, pitted dätes änd tähini änd blend until the mixture comes together. Finälly blend in the puffed ämäränth just until incorporäted.
- Spoon the crust mix into the tin, spreäd evenly onto the bäse änd press tightly down. Pläce into ä fridge.
- In ä double boiler gently melt coconut butter with coconut oil änd set äside.
- Rinse the soäked cäshews under running wäter änd pläce into blender. ädd blueberries, lemon zest, juice, mäple syrup, vänillä änd älmond milk änd blend until smooth. Slowly ädd melted coconut butter änd blend until incorporäted. Mäke sure the mixture is ät room temperäture before ädding the coconut butter.
See full recipes here
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