LILAC TARTS 🌸💜🌸

Hello my Dearest Foodies,

I was inspired by the beautiful lilac that is blossoming everywhere at this time in our neighborhood. It is much later than in previous years and even later than in Europe, but late is better than never. I am just happy that we are having finally beautiful weather and all kinds of flowers everywhere 🌸💜🌸

Nevertheless, these delicious tarts are actually made with blueberries and they gave them such a beautiful lilac color. This is another one of my guilt free desserts that you can eat for breakfast, so I hope you will try it 🌸💜🌸

LILAC TARTS
Raw Blueberry Tarts
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS for 5 tarts
THE CRUST
• Dates 11/2 cup (pitted presoaked 15min)
• Raw Almonds 1/2 cup
• Raw Pecans 1/2 cup
• Raw Brazilian nuts 1/2 cup
• Pure Vanilla extract 1tbs
• Coconut oil ¼ cup (melted above the steam)
• Pinch of Himalayan pink salt
• Parchment paper
• Plastic wrap
• Glass with flat bottom
• 5 tarts forms (4 ½ inch diam)
• Oil
• Brush

PROCESS
• Brush bottom of each tart form with little bit of oil; cut 5 circles out of parchment paper and apply them into your forms. The oil will help the paper to stick to the bottom.
• Blend all ingredients in a food processor by pressing pulse button until you get semi smooth texture.
• Transfer the mixture onto your working surface and create long enough shape to form 5 equal balls.
• Place one ball in the centre of your tart form and start pressing down with your fingers until you reach edges.
• Apply plastic wrap on top of the surface and with the glass to make it evenly flat.
• Keep pressing until you beggining to form rim around the edge.
• Use your fingers to smooth out the details and carefully peel off the plastic wrap.
• Place it in the refrigerator for couple at least one hour.

THE FILLING
• Cashews two cups (soaked for at least 4 hours and rinsed)
• Maple syrup ¼ cup (you may add more if you like)
• Frozen Blueberries 1 cup
• Canned coconut cream ¼ cup
• Coconut water ¼ cup (from the can)
• Coconut oil ¼ cup (melted above the steam)
• Juice from one lemon
• Pure vanilla extract 2tsp
• Himalayan pink salt 1tsp

PROCESS
• Blend all, except blueberries in a food processor by pressing pulse slowly and gradually first, and then on full speed until you get completely smooth texture.
• Remove half of the mixture into a bowl and place into a refrigerator.
• Add the blueberries into the blender and blend until smooth.
• Transfer the mixture into a bowl and place into a refrigerator for 1 hour.
• When ready, by using spoon, scoop from lilac mixture and fill halves of your tarts.
• Repeat the same with the white mixture, using another spoon.
• By using spatula or back of tablespoon, create circle pattern and combine the mixtures together.
• You can also decorate them by using piping bag filled with half of the lilac cream and half with white.
• When ready, place in the freezer for minimum 4 hours, or over night.
• To remove them from the forms, leave them outside on your working surface for about 15min.
• The easiest way to remove them from the form is by placing a glass with about 3 ½ inch diameter underneath of the form and gently press the rim of the form down. It should slight easily. Keep the bottom of each form attached to the crust.
• Place them back to the freezer or leave them out for another 30 min before serving.
Note: These tarts can last very long time in a freezer; otherwise they must be kept always in a refrigerator.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog

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