Wild Blueberry Tart with No Bake Cacao Base & Ashwagandha-Elderberry Filling
Ingredients
For the No Bake Cacao Base
- 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
For the Ashwagandha-Elderberry Filling
- 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
For the No Bake Cacao Base
Toast the hazelnuts, pecans, and macadamia nuts in the oven at 350°F (175°C) for 10 minutes.
Remove the shells from hazelnuts.
Place the toasted nuts into a food processor and pulse 4 times until roughly chopped.
Add in the pitted dates, ashwagandha, and heirloom cacao to the food processor.
Blend the mixture until it forms a sticky consistency.
Press the mixture into a tart mold, building the walls and a supportive base.
Place the tart mold into the freezer while you prepare the filling.
For the Ashwagandha-Elderberry Filling
Lightly boil the frozen wild blueberries in a pan until they release liquid and soften.
Transfer the softened blueberries to a blender and blend until smooth.
Sieve the blueberry liquid from the pulp using a wire mesh, saving the pulp for other use.
In a separate pan, lightly boil the thick coconut cream, coconut cream, maple syrup, and blueberry juice.
Remove from heat and immediately add agar agar and elderberry syrup, stirring to combine.
Allow the mixture to sit for a few minutes before pouring it into the chilled tart mold.
Place the tart in the freezer or refrigerator to set.
Once set, decorate the tart with berries and flowers.
