Fully Raw Mini Blueberry Tarts

INGREDIENTS:
Crust:
-100g dried mulberries or dried figs
-150g dates, pitted
-2 tbsp raw almonds *Optional*
Filling:
-75g dates, pitted
-100g blueberries

DIRECTIONS:
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!

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