Blueberry Fridge Tart (vegan)

Recipe adapted from: Alpha Foodie

This recipe looked so beautiful on Pinterest, I couldn’t resist.

Fair warning, personally, I think if your palate is tuned in to butter and dairy, this healthy tart might be a shock to the system. Even so, my husband who has a dairy aversion wasn’t fighting me for the last piece which leads me to think it might need more sweetness. Nontheless, I had fun experimenting and might tweek some more to make it my own…

Here’s what I did.. (but please do check out Alpha Foodie’s recipe as it is the OG recipe.)

For the base:

• 1 cup almonds (raw)

• 5 medjool dates (no pips)

• 1/3 cup flour (substitute here if you are gluten intolerant)

• 2 tbl cocoa powder

• 1tbl desiccated coconut

• 1/4 tsp salt

For the filling:

• 1,5 cup SOAKED cashews (I soaked mine overnight)

• 1 c soy milk (maybe a different milk won’t give the ‘split’ effect so much, let’s see next round)

• 1 c blueberries

• 1/3 c coconut oil

• 2 tbl maple syrup (I’ll try more next time)

• 1 tbl castor sugar (omit for refined-sugar-free version)

• 1 tbl corn starch (cowboy move)

• 1 tsp superfood powder (optional for extra blue colouring)

Into the freezer for an hour or two, its no-bake so ready to serve as is.

Decorate with blueberries, pretty flowers and more coconut sprinkles.

Check out my socials for process video, and I’m curious, would you try something like this??

Hope you are having fun with your food and remember;

your kitchen, your rules

x Leona