Gluten-Free Blueberry Cacao Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8-12 slices
Ingredients
For the crust
  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 1 cup pitted dates (I used Deglet Noor)
  • 1 Tbsp raw cacao powder
  • ¼ teaspoon Himalayan salt
  • 1 Tbsp coconut oil (to grease tart pan)
For the tart filling
  • 3 cups frozen blueberries (fresh if available)
  • ¼ cup maple syrup
  • 1 Tbsp chia seeds
  • ½ tsp arrowroot powder (if needed)
For the cacao ganache
  • 2 Tbsp coconut oil
  • ¼ cup raw cacao powder
  • 2 Tbsp maple syrup
Instructions
For the raw crust:
  1. Put the almonds and walnuts into food processor and pulse until coarsely ground.
  2. Add the dates, cacao powder and salt continue to pulse until a uniform mixture is formed. Soften coconut oil and grease a 9-inch springform pan and place on a baking sheet.
  3. Pour the crust mixture into the greased pan and press evently onto the base of the pan and gently up the sides of the pan. Once the crust is formed, place the baking sheet into the freezer for 2 hours to set crust.
For the filling:
  1. Place the frozen blueberries into a heavy-bottomed sauce pan and simmer gently until thawed and juicy. Add maple syrup and stir until berries are coated with the syrup.
  2. Continue to simmer blueberry mixture until the liquid begins to thicken. If there is a lot of liquid, pour off some of the juices into a small bowl and add the arrowroot powder. Stir until arrowroot powder is completely dissolved, then pour arrowroot powder mixture back into the pan. Continue to simmer the berries until thickened. Remove from the heat, place in a bowl, cover and chill for several hours. After the mixture has cooled, stir in the chia seeds.
For the ganache:
  1. In a small saucepan, melt the coconut oil. Remove the pan from the heat and whisk in the cacao powder until smooth. Add the maple syrup and continue to whisk until thickened. Pour half of the ganache onto the tart crust and distribute evenly on the bottom of the tart. Place in the freezer to set the ganache.
To assemble the tart:
  1. Once the crust has chilled, remove it from the freezer. Spoon the blueberry mixture into the tart; avoid getting too much of the thickened juices into the tart (use a slotted spoon, if needed). Gently reheat the remaining ganache and drizzle it over the top of the blueberries.
  2. Chill the tart in the refrigerator until the ganache has hardened. When ready to serve, remove the sides of the pan, cut into slices and enjoy.
Recipe by Academy of Culinary Nutrition at https://www.culinarynutrition.com/gluten-free-blueberry-cacao-tart/