Raw Salted Blueberry Chocolate Tart

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries, fresh
  • 1 1/2 cups Dates

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 80 g 70% dark chocolate
  • 75 g Almond flour
  • 30 g Chocolate
  • 70 g Hazelnut flour
  • 1 pinch Sea salt
  • 1/2 tsp Sea salt, coarse
  • 1/2 Vanilla bean, seeds of fresh

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Cashews

• Dairy

  • 1/2 tsp Coconut oil or ghee

• Liquids

  • 1/4 cup Water

Found on willfrolicforfood.com

Description

Ingredients

• for the crust:
• 70 grams hazelnut flour
• 75 grams almond flour
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• pinch sea salt
• //
• for the filling:
• 1.5 cups dates, soaked overnight and drained
• ¼ cup cashews
• ¼ cup warm water
• seeds of ½ fresh vanilla bean
• 80 grams 70% dark chocolate, melted
• //
• for the topping:
• 1 cup fresh blueberries
• 30 grams chocolate, melted
• ½ tsp coconut oil or ghee
• ½ teaspoon coarse sea salt (I used J.Q. Dickenson salt)

Directions

• In a Cuisinart or blender, combine hazelnut flour, almond flour, coconut oil, maple syrup, and sea salt.
• Blend to combine.
• Remove dough from your blender and form into a ball.
• Press evenly into a tart pan (mine is irregular at 8 inches wide, but you could use two 4.5 inch wide tart pans).
• In a blender, combine drained dates, cashews, warm water, vanilla bean, and melted chocolate and blend until creamy in consistency (it took me about 1 minute, total, stopping to scrape down the sides every 15 seconds or so).
• Spoon out filling over your raw crust.
• Spread evenly.
• Top with blueberries, in no particular arrangement.
• Combine last of the chocolate with coconut oil or ghee, stirring to thoroughly combine.
• Using a small spoonful at a time, spoon melted chocolate over your berry topping (I used two spoonfuls).
• Sprinkle coarse salt over.
• Serve chilled.