Ingredients
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Base
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50 g Walnuts
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50 g ground Almonds
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8 Medjool Dates
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1 tablespoon Coconut Oil
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Cashew Filling
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130 g unsalted Cashew
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¼ cup (60 ml) Milk
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2 teaspoons Coconut Oil
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4 teaspoons pure Maple Syrup
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¼ teaspoon Vanilla Bean
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Blueberry Filling
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65 g unsalted Cashew
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2 tablespoons Milk
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80 g frozen Blueberries
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2 teaspoons Coconut Oil
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2 teaspoons pure Maple Syrup
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1 small finely grated Orange Juice
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Extra Blueberries
Directions
A great little dessert to bring along to a dinner party with friends. Sweet, decadent and healthy – it really hits the spot!
Steps
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1
Done
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Place 12 cupcake liners in a 12-cup muffin tin. |
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2
Done
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To make the base, place the walnuts, ground almonds, dates and coconut oil in a food processor and process until crumbly. The mixture should stick together when pressed. If too dry, add up to 2 tablespoons of melted coconut oil until the mixture sticks together. |
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3
Done
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Press the base mixture evenly into the bottom of the lined muffin cups. Place in the refrigerator to set while you make the cashew filling. |
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4
Done
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To make the cashew filling, place the drained cashews, milk, coconut oil, maple syrup and vanilla in a food processor and process until smooth. |
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5
Done
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Spoon evenly over the base, leaving space for the blueberry filling. Place in the refrigerator while you make the blueberry filling. |
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6
Done
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To make the blueberry filling, place the drained cashews, milk, blueberries, coconut oil, maple syrup, orange zest and juice in a food processor and process until smooth. Spoon evenly over the cashew filling. |
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7
Done
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Place the muffin tin in the freezer to set for 1–2 hours or overnight. |
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8
Done
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Remove the mini tarts from the freezer 20 minutes before serving. Top with the extra blueberries and orange zest, if desired. Store in the refrigerator for 1–2 days or in the freezer for up to 2 months. |
