Recipe & Photo Credit: Amanda Runnels, www.unrefinedjunkie.com
INGREDIENTS:
Blueberry Tart:
2 cans full fat coconut cream
6 Medjool dates
1 cup fresh blueberries
2 tbsp raw honey
4 tbsp lemon juice
1 1/2 tbsp gelatin
Sweet Coconut Whipped Cream:
1 can coconut cream with 2 tbsp of the water from the can
1 tbsp honey
Granola:
2/3 cup Nothing But Coconut flakes
2/3 cup coconut chips
1/2 tbsp coconut oil
2 tbsp raw honey
1 tsp cinnamon
2 tsp coconut sugar
1/2 cup dried blueberries
DIRECTIONS:
For the Blueberry Tart:
- Boil the dates until soft, and remove the pits.
- Process all ingredients in blender until smooth and creamy.
- Ladle into serving cups/ dishes, approx 1 1/4 cups per serving.
- Refrigerate for at least 1 hour.
- Top with coconut “whipped cream” and granola!
For the Coconut Whipped Cream:
- Refrigerate can of cream overnight.
- Use a spoon to remove the cream from the can and place in a mixing bowl.
- Add the coconut water and honey. Use a hand mixer to whip!
**TIP: sometimes the cream can be a bit “gritty” upon beating. Add a bit more coconut water if this is an issue.
For the Granola:
- Preheat oven to 350.
- In a large bowl, combine coconut flakes and chips.
- Melt the coconut oil and honey together, then pour over the coconut.
- Add the cinnamon and sugar, and combine well.
- Line a large baking sheet with parchment paper.
- Spread the granola mixture across the parchment paper.
- Bake for 10-12 minutes, stirring halfway through.
- Remove from oven and add the dried blueberries, using a spatula or spoon go “stir” them into the granola.
- Allow to cool completely before enjoying!