it’s reached a point in the season
where sometimes i wonder if it’s cooler
outside or inside.
i broke down earlier in the month
and turned the ac on.
some mornings it’s still hovering at the
upper 60sF (approx. 16C, fyi)
and i’m chilled.
dw loves it,
reminds him of upstate.
around this time of year
we trek out to do some blueberry picking.
we try to go first thing in the morn,
before the sun is at its strongest,
before the crowds.
dw loves blueberries,
it’s his favorite,
and we managed to pick 5lbs
an ode to these summer jewels
and still on the no gluten and dairy kick
i made this tart.
topped with even more fresh berries,
and so good for breakfast
raw blueberry coconut tart + nut crust (gluten free & vegan)
inspired and loosely adapted from the bojon gourmet
*note: i did roast the hazelnuts to get rid of the skins and to sweeten them but it’s optional. so technically, this isn’t fully raw… also, hazelnuts have a stronger flavor and you want to strike a balance where it doesn’t overwhelm everything else. aim for maybe 1/4 hazelnuts and the rest cashews and almond, or whatever nuts you want.
1 1/2 cups of nuts: i used a combo of cashews, almonds and hazelnuts, quantities of each are up to you
1/2 cup unsweetened dried coconut flakes
2 TBL scant maple syrup
pinch of salt
230 grams raw cashews, soaked in boiled water for 1 hour
2 TBL finely ground chia seed
scant 1/2 cup maple syrup, depending on how sweet your berries are
zest from 1 lemon
juice of said 1 lemon
pinch fine sea salt
1/4 cup water
1/2 cup melted and cooled coconut oil
5-6 basil leaves, optional
about a cup of blueberries, washed
BLUEBERRIES, amount to your heart’s desire
to make the crust: in a food processor add the nuts and coconut flakes with the pinch of salt. blitz until it’s ground to your preference. i went for finely ground. drizzle in maple syrup and process till the nuts start to clump. dump the mixture into pan with removable bottom tart pan, i used a rectangle one but an 8-9″ pan would be fine. press the mixture along the sides and bottom. set aside or chill in fridge while you make filling.
to make the filling: soak the cashews in hot water for an hour, or in cool water overnight. drain and rinse the nuts. in a vitamix add the softened cashews with the blueberries, along with the finely ground chia seed, maple syrup, lemon zest and juice, along with the water, coconut oil, pinch of salt and basil leaves, if using. blend until smooth, scraping down the sides if needed. pour mixture into crust and use a spatula or off set spatula to smooth the top as desired. the mixture will be thick. cover and chill overnight.
serve with fresh berries.
(will keep, covered, for a few days.)