Blueberry Tart with Lemon Cashew Cream
Serves 6-8
Crust Ingredients
1 cup raw pecans
½ cup raw almonds
2 tbsp coconut oil
1 tbsp agave
Pinch salt
Lemon Cream Ingredients
1 cup cashews, soak 5 hours in purified water
½ cup almond milk
2 tbsp agave
2 tbsp coconut oil
2 lemons zest, and juice (about 2-3 tablespoons)
Pinch salt
Topping
1 cup blueberries
Instructions:
- Using the blade attachment on your food processor,
pulse nuts, almonds, and salt until cumbly, pulse 15 seconds. Add coconut oil
and agave and pulse 5 more times until combined. Press into coconut oil lined
tart pan. Refrigerate until ready to use. - For the filling, combine all the ingredients in a
high-speed blender or food processor and process until smooth. Pour into
chilled crust and refrigerate for an hour. Top with blueberries and refrigerate
one more hour. Serve chilled.
Source: http://www.jessiemonds.com
For more information on The Block Center for Integrative Cancer Treatment, call (847) 230-9107 or visit BlockMD.com.