Wild blueberry tart recipe

Wild blueberries are one of the most healing foods on our planet. They feed and restore the brain and the liver, and help us to connect to our inner resilience. This wild blueberry tart is not only healing, it’s also a real treat.

INGREDIENTS

FOR THE BASE

¾ cup (90g) pecans

¼ cup (37g) pumpkin seeds

¼ cup (35g) sunflower seeds

2 tablespoons desiccated coconut

120g (approx. 8) medjool dates, pitted

1 tablespoon maple syrup

Pinch sea salt

1 tablespoon raw cocoa nibs (optional)

1 drop lavender essential oil (optional)

FOR THE FILLING

¾ cup (160g) cashews, soaked overnight

1¼ cups (200g) frozen wild blueberries, defrosted

1/3 cup (80ml) lemon juice

1 teaspoon Irish moss powder

½ cup (125ml) maple syrup

1 drop lavender essential oil (optional)

METHOD

Begin by preparing the base. Add the pecans, pumpkin and sunflower seeds, desiccated coconut, salt and raw cocoa nibs, if using, to the food processor. Pulse until semi fine, leaving some crunchy texture.

Chop the dates and add to the mix. Pulse again until the dates are fully incorporated. Add the maple syrup and pulse one final time until the mixture comes to together.

To make the filling, place all the ingredients in the blender and blend until smooth.

If you can’t find wild blueberries, use blackberries or frozen mixed berries instead, as the cultivated supermarket blueberries won’t give you the beautiful colour, or the healing benefits, that you get from wild blueberries!