INGREDIENTS (makes 6 medium-sized)
Base:
10 medjool dates, unpitted
1 cup oats
1 cup walnut flour* (see notes)
3 tbsp coconut oil
pinch of salt
Filling
1 ½ cup raw cashews, soaked in cold water for at least 4 hours or overnight
½ cup lime juice
½ cup maple syrup
½ cup coconut oil
1 tbsp vanilla extract
1 cup fresh/frozen blueberries
INSTRUCTIONS
For the base: add medjool dates and coconut oil to a food processor, blend until it forms big chunks.
Add in oats and walnut flour, blend until the mixture is sticky to the touch and well combined.
Press the mixture evenly into the base and sides of your mini tart tins (lined with parchment paper). Set aside.For the filling: Add all of the ingredients, except for the blueberries, to a high speed blender. Blend until it forms a smooth texture.
Pour half of the filling evenly over the bases, gently smooth it with the back of a spoon or spatula.
Add blueberries to rest of the filling and blend until it’s well combined.
Spread the blueberry layer on top of lime layer.Freeze for a minimum of 3 hours (until firm)
Before serving, allow to let it soften out of the freezer (room temperature or in the fridge)
notes
I blended 150g of walnuts in a foodprocessor to get the walnut flour
Don’t forget to tag me in your creations of my recipes! @jelkalepever
