Crostata sana ai mirtilli e frutta secca

Ingredienti

• For the base:
• 100 gram Medjool dates
• 75 gram almonds
• pinch of salt
• For the topping:
• 160 gram unsalted cashews
• juice of 1/2 lemon
• 2 teaspoons vanilla extract
• 65 gram coconut oil
• 25 gram coconut blossom sugar (I used oerzoet/sucanat)
• 150 gram blueberries (optional extra for garnish)

Preparazione

1. 1

   1. Put the dates (pitted) and almonds into a powerful food processor with a pinch of salt and pulse until finely chopped. Press this into the pan or tin and compact it well; this is your crust.

2. 2

   2. Warm the coconut oil briefly in a separate bowl so it becomes liquid. Put all the remaining ingredients (except the blueberries) into the food processor. Add the coconut oil and blend. Then pour ⅔ of this mixture into the tin; this forms the second layer of the tart.3. Add the blueberries to the remaining ⅓ of the filling and run the machine again. This becomes your final, purple-red layer. Add this on top and optionally garnish with a few extra berries. Cover the tart and place it in the fridge for about half an hour to set. You can also store the tart in the freezer; if frozen, take it out 30 minutes before serving.Tip! Also great as a healthy snack =)