What you’ll need:
Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried dates
3 Tbsp maple syrup
Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C green tea
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1 package of fresh blueberries (about 1 cup)
6 pieces of dried pineapple
What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add dates and maple syrup
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown and let cool
In a blender combine cashews, green tea, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add blueberries and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Garnish with more fresh blueberries and one dried piece of pineapple for each tart
Eat or place in the refrigerator for up to 2 days
Enjoy!!
Kacey Tess 