Plant-based recipe creator Tiago shows us how to make his delicious raw, vegan and gluten-free blueberry & açaí tart.skip to the recipe
I have really enjoyed making this recipe and I can't wait to share it with you guys. It's soooo bloody good!
We're always switching up our product range at graze, and this means discontinuing some so we can introduce others. Our acai powder is no longer available, but this recipe still works very well without it, so enjoy!
Begin by placing cling film over a pyrex/glass tart pan.
Place the almonds and chia seeds into a food processor and blitz, add the pitted dates and blitz further.
Begin forming the base by spreading the mixture evenly over the tart pan (TOP TIP – wet your hands are you do it).
Place the base in the freezer while you prepare the filling.
Drain the cashew nuts and towel dry them, add them to your food processor along with the remaining ingredients (apart from 300g blueberries) and pulse until you achieve a thick creamy consistency.
Pour the filling over the base; add the 300g fresh blueberries on top and place in the freezer for 2-3 hours to set.
Serve and enjoy!