By the time I’m uploading this recipe, it will be Easter. I hope you’re spending this day with family over brunch and go egg hunting in your garden. How about some quick and easy blueberry mini tarts that are also raw and vegan, and not to mention super yummy to pimp your Easter brunch? Sounds like a plan? Then this recipe is for you!
For the crust
- 75g dried apricots
- 90g oats
- 90g almonds
- 75g seedless dates
- 1tsp coconut oil (not melted)
- 2tsp speculaas spices
- 2tsp cinnamon
- 3tbsp water
For the filling
- 300g frozen blueberries
- 50g chia seeds
- 100g cashews
- Optional: 3 mint leaves
For the topping
- fresh blueberries
- almond flakes
- mint leaves
- Start making the crust by putting all the ingredients in a food processor. Blend it until everything is fully combined and until a dough has been formed. You might need to add 2 extra tablespoons of water if the dough is too dry and is not sticking together.
- Once the dough is formed, scoop it into a silicone muffin tray and use a spoon to press the dough flat into the tray. Put aside in the freezer while making the filling.
- For the filling, put all the ingredients in the food processor as well. Blend everything until you have a smooth mixture. Here you can optionally add a few mint leaves if you’ve like to have a fresh taste, besides the blueberry taste.
- Take out the silicone baking tray out of the freezer and scoop the filling on top of the crust.
- Put the tray in the freezer for at least one hour.
- Your healthy treat is now ready for you to serve it. Take it out of the freezer half an hour before serving. This way it will still be cold and fresh, but not completely frozen. For a nice presentation, you can add almond flakes, fresh blueberries and chopped mint leaves.
Let me know what you think in the comment section below or tag me on Instagram @afoodiesworldcom!