Wild Blueberry Tart with No Bake Cacao Base & Ashwagandha-Elderberry Filling
Ingredients
- 1 cup of toasted hazelnuts, with skin brushed off
- 1 cup of pecans, toasted
- 1/4 cup of macadamia nuts (or sub cashews or add more pecans/hazelnuts)
- 2 cups of pitted dates (approx 12-14 dates)
- 1 tablespoon of ashwagandha
- 1/4 cup of heirloom cacao
- 4 cups of frozen wild blueberries
- 1 can of thick coconut cream (no water inside)
- 1 Tbsp of coconut cream
- 4 tablespoons of maple syrup
- 1 tsp of elderberry syrup
- 2 tsp of agar agar (vegan gelatin)
Preparation
Toast your nuts in the oven at 350°F for 10 mins. Remove hazelnut shells and pulse all nuts in a food processor 4 times.
Add dates, ashwagandha, and heirloom cacao to the processor. Blend until sticky.
Press the mixture into a tart mold, building walls and a base. Freeze.
Lightly boil blueberries in a pan until they release liquid and soften. Blend and sieve the liquid from pulp.
Boil coconut cream, make syrup and blueberry juice. Remove from heat, add agar agar and elderberry, stir, and let sit.
Pour the blueberry mixture into the chilled tart mold. Freeze or refrigerate. Decorate with berries and flowers.
