Nut-free Blueberry Torte
Course: DessertServings
8
servingsPrep time
30
minutesIngredients
- Base
1 cup sprouted and dried buckwheat or
Buckwheaties
1/2 cup ground flax seeds
1 cup dried coconut chips
1/2 cup soaked pitted eates- Filling
1 1/2 cup young coconut meat
2 cups thawed blueberries
1/2 tsp vanilla
1/2 cup coconut nectar
Juice of 1 lemon
Pinch high mineral salt
100 g coconut butter
Optional extra 1/2 cup blueberries
- Topping
1 cup thawed blueberries
2 Tbsp chia seeds
2 Tsp coconut nectar
Directions
- Base
- In food processor, grind the buckwheat
- to a flour. Add ground flax seeds and
- coconut chips and process till fine.
- Add dates and process till it starts to
- stick together. Add a little date water
- if extra liquid needed; it needs to stick
- together when pressed.
- Grease a loose bottom flan dish with a tsp of coconut oil. Press mixture firmly into
- the base and sides of the flan dish.
- Place in the freezer while you make the filling.
- Filling
- In a high speed blender place coconut
- meat, berries, vanilla, coconut nectar, and
- blend together until smooth
- Add softened coconut butter, lemon
- juice and salt. Continue to blend until
- smooth.
- Pour into the flan base
- Optional: stir in 1/2 cup extra berries, for extra texture.
- Place back in freezer
- Topping
- Blend together blueberries, chia seeds,
- and coconut nectar until combined.
- Leave for around 1-2 hours to activate
- the chia to jam consistency
- Carefully spoon onto the filling and spread
- Garnish with more blueberries.
Notes
- You can use any other berry to make this tart.
- Make sure if you are using frozen berries, that they are well thawed before using.
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