![]() ![]() If you prefer a raw topping, just combine ingredients and sprinkle away. Remove blade, add chia seeds and stir well. Once cool, combine with the chocolate shards or nibs and sprinkle over filling. Put 2 cups of blueberries and drained dates into food processor and blend until smoothish. When coconut is almost done, add in the lime zest and toast a little more. Put coconut chips (or thinly sliced fresh coconut) into a pan to toast (shake regularly). Pour over base and sprinkle the remaining half a cup of blueberries on the top. Put 2 cups of blueberries and drained dates into food processor and blend until smoothish. Press mixture into a paper lined tart tin, press the filling up the sides of the pan with your fingers and put in the fridge. Roughly drain dates and add to food processor and blend again. ![]() Put all base ingredients, apart from dates, into a food processor and blend until crumbly. Put both lots of dates into separate bowls/cups, cover with boiling water and set aside. Spread out frozen blueberries on a paper towel to thaw. We couldn’t tell! That was purely in the name of research and using what my aunt had on hand when visiting her.Fancy a little tart? I have used organic frozen blueberries in this recipe because, although they are a few dollars more, they are so much plumper and ‘blueberry-tasting’ than the regular kind.ġ cup dried coconut (desiccated or flakes)ġ/4 cup coconut chips (or dessicated or threads or fresh, sliced thinly)įew squares of dark chocolate (cut into shards) or a handful of cocoa nibs Lastly, I tried bottled lemon juice (gasp) the kind that’s not from concentrate plus the zest and juice from one fresh lemon. I’ve also used frozen blueberries, works fine! I find they can bleed a little more but it’s still lovely. Most recently I had a birthday tea party for my daughter and one guest couldn’t have both dairy and coconut so I used cashew cream (again, same proportions). I have also used heavy cream instead of coconut cream in the same proportions, works perfectly if you’re primal (we are). I have used maple syrup instead of honey, and a mixture of both. I always read recipe comments for tips/subs so I thought I’d leave a few here. Everyone always loves it, regardless of their dietary choices. I love this recipe! I’ve made it a dozen times at least. I don’t want to tell you what to do with your life, but if I were, I’d tell you to make this tart the second blueberry season starts. Easier than rearranging your freezer, anyway. In fact, making this lovely tart might be easier than making popsicles. See how the blueberries are arranged in the tart like that? They’re not arranged at all, because when you drop them into the pre-baked custard, they put themselves in place just perfectly, without any assistance. This tart may look fancy and time consuming, but it’s really not. Brrrr.Ī blueberry tart was in order, and since blueberries are my favorite berry, I decided to pair them with my favorite fruit- lemon curd. It definitely feels like the beginning of summer in San Francisco. So this morning, I woke up with a good deal of blueberries, coconut milk in the fridge and a serious chill coming through the open window. I’m not complaining because they also made whipped cream to go with them and offered me a bowl. Plus, my freezer’s way too full.Īnd then the kids ate the strawberries, sealing the deal. Perfect for Memorial Day weekend! And then I started seeing them pop (heh) up all over on social media and decided that there were plenty of good popsicle recipes out there** already. My plan was to make summery, fruity popsicles with flavors like strawberry and blueberry and horchata, maybe even layered to make a real foods version of a Bomb Pop. I bought ingredients to make popsicles the other day. ![]()
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