Easy No-Bake Blueberry Lemon Tarts
Ingredients
Base
- 1 cup medjool dates pitted
- 2 cups rolled oats
- 1 cup shredded coconut
- 1-2 Tbsp water
Filling
- 1 & 1/4 cup coconut milk unsweetened (divided)
- 2 Tbsp cornflour
- 1 tsp lemon essence or 2 drops pure (to taste)
- 4 Tbsp maple syrup or approx 25 stevia drops
- 1/8 tsp salt
Preparation
Add to a food processor and pulse a few times until combined, adding water until the dough sticks together when pressed
Press into the base of each lined tart tin and place in the freezer while you make the filling
Heat 1 cup coconut milk in a saucepan over medium heat
Mix remaining 1/4 cup coconut milk with cornflour until combined
Once milk is simmering add the cornflour slurry and whisk briskly for 1 minute
It should thicken almost immediately
Remove from heat and stir through the essence and sweetener
Pour into tart cases and place in fridge for 1 hour to cool and set
Top with fresh blueberries
