Vegan Blueberry Tart!

Um, wow. I just ate two bites of this dessert, and it's killer (and vegan!) The original recipe comes from Vegan Culinary Crusade, which included dried lavender. Since I didn't have any, I omitted it, but it still tasted wonderful. I made two small tarts, but I think next time I might use an even smaller container- maybe a mini muffin tin (?!) -they are soooooo rich and filling, it's best to keep servings small.

Without further ado, here's the recipe!

Ingredients:

Crust

1/2 cup almonds

1/2 cup walnuts

4 medjool dates, pitted

pinch of salt

Filling

1 cup cashews, soaked 2 hours

2 medjool dates, pitted

1 TBSP agave syrup

1 tsp dried lavender (if you have it!)

1/2 tsp lemon juice

pinch of salt

Topping

1/2 cup blueberries

1/2 tsp agave syrup


Steps:

1. Soak the cashews for the filling for about 2 hours.
2. Combine the nuts for crust in food processor and pulse into a fine meal. Add dates (briefly soaked in warm water if they are hard) and salt, pulse until the dates are well mixed in.
3. Press the batter into small tart shells or a medium tart pan, using your fingers to press the batter evenly across the base of the tart pan and to create an even crust around the sides. Place the tart shell in the freezer or refrigerator to firm up.
4. Combine the filling ingredients in a blender. Blend until smooth. (Note: this wasn't clear from the original recipe, but I had my cashews in a big bowl of water soaking. I poured off the water before adding the cashews to the blender, but then ended up having to add about 5-6 Tbsp to get it to blend, so maybe don't pour off all the water!) Add the filling to the tart shell and return to the freezer for ~30 minutes.
   
5. Heat the blueberries and agave in a small sauce pot over low-medium heat, gently stirring to keep most of the blueberries whole. Pour over the top of t he tarts & serve! (or store in fridge for later). OR: simply sprinkle fresh blueberries over the top of the tart.

Notes:
The cashew filling can also be a vegan icecream- just store in the freezer and serve with fruit. Keep in mind that small servings are good for something that rich & filling though!