Raw blueberry banana tarts
Makes 6 servings
Ingredients for the crust:
1/3c raw walnuts
3 Medjool dates, pits removed
Ingredients for the filling:
1 medium banana
1/3c fresh blueberries (+ extra to garnish)
1/4 tsp vanilla powder
2 tsp maple syrup
1 tsp water (if needed)
Directions:
Line 6 muffin holes with cling wrap. In a food processor, blend walnuts and dates till the mixture comes together. Divide into 6 equal pieces and press into the base of each hole. Chill in refrigerator to set.
While the crust is setting, add banana, blueberries and vanilla powder to the food processor. Blend until combined then add maple syrup. Continue to blend until a smooth puree forms. If the consistency is too thick, add a teaspoon of water. Remove muffin tin from fridge and evenly distribute filling onto each crust (I had some leftover filling). Garnish with blueberries if desired. Place in freezer and allow to set for a minimum of 2 hours.
Ingredients for the crust:
1/3c raw walnuts
3 Medjool dates, pits removed
Ingredients for the filling:
1 medium banana
1/3c fresh blueberries (+ extra to garnish)
1/4 tsp vanilla powder
2 tsp maple syrup
1 tsp water (if needed)
Directions:
Line 6 muffin holes with cling wrap. In a food processor, blend walnuts and dates till the mixture comes together. Divide into 6 equal pieces and press into the base of each hole. Chill in refrigerator to set.
While the crust is setting, add banana, blueberries and vanilla powder to the food processor. Blend until combined then add maple syrup. Continue to blend until a smooth puree forms. If the consistency is too thick, add a teaspoon of water. Remove muffin tin from fridge and evenly distribute filling onto each crust (I had some leftover filling). Garnish with blueberries if desired. Place in freezer and allow to set for a minimum of 2 hours.
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