Blueberry Wave Tart
A Delicious + Nutritious Dessert Recipe
PLANT BASED | DAIRY FREE | GLUTEN FREE
Long weekend or some evening relaxation? Whip up this delicious and vibrant blueberry tart that's sure to satisfy🫐
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✨ 1 cup almond flour
✨ 1 cup gf all purpose flour
🥥 2 Tbsp coconut butter, melted
🥥 4 Tbsp coconut oil, melted
🍁 1 Tbsp maple syrup
🥥 1 15oz (400ml) can full-fat coconut cream
🍁 ⅓ cup maple syrup
🍋 ⅛ cup lime juice
✨ 1 tsp agar agar powder
🌰 ½ cup cashews, soaked
💙 1 Tbsp wave blend
(Can be subbed with Blue Spirulina Powder- Add more or less to achieve desired colour)
🫐 ½ cup blueberries
💜 ¼ cup blackberries
🍋 zest of 1 lime
1. Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin.
2. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Place in the oven and bake for 15-20 minutes until golden brown.
3. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together.
4. Pour into a heat-resistant high speed blender, add the cashews and wave blend and blend on high until smooth.
5. Pour into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy!✨
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