RAW BLUEBERRY TARTS
Chocolate Cupcake Dough
1 cup walnuts
6 majool dates, pitted
2 tbsp cocoa
1tsp vanilla extract
1/4 tsp salt
Blend dates and walnuts in a food processor until smooth. Add remaining ingredients and mix until well blended and smooth.
Roll dough into 2 inch balls and place into mini tart dishes. Using your finger make a small bowl-like dip in the middle for your blueberry sauce. Put in the freezer for 30 minutes.
Take tarts out of the freezer and fill to the top of bowl you created with Blueberry Sauce (See recipe below). Place in the freezer for another 30 minutes.
After the blueberry sauce has solidified, top with Chocolate Avocado Pudding (see recipe in previous post) and sprinkle with coconut. Bring it once more to the freezer for 30 minutes. Store in the freezer until ready to eat.
Blueberry Fruit Sauce
1 cup blueberries
1 tbsp honey
Mix both ingredients in a high speed blender until smooth.