Fully Raw Mini Blueberry Tarts
-100g dried mulberries or dried figs
-150g dates, pitted
-2 tbsp raw almonds *Optional*
-75g dates, pitted
For the crust:
-Process the ingredients until sticky and well combined.
-Squish this mixture on the pie pan until it's even and flat.
For the blueberry filling:
-In the food processor: Bend the dates and frozen blueberries.
-Pour the mixture into the pie pan and top with the leftover blueberries if you have any.
-Place into the freezer for 30 minutes and then devour your low fat raw vegan blueberry pie!