Majik Blueberry Breakfast Tart

Majik Blueberry Breakfast Tart

Recipe by Jess Rice @mypoortiredliver


  • 2 cups raw cashews, soaked 2 hours
  • ¼ lemon juice
  • ⅓ cup coconut water
  • ½ cup raw agave
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • ¼ cup coconut oil
  • 2 servings of Blue Majik®
  • ½ cup organic blueberry raisins
  • 1 cup raw blueberries
  • 1 tsp fresh lemon juice
  • ¼ cup maple syrup

Step 1

Warm coconut oil in your dehydrator, double boiler or by placing the (closed) jar in hot water until it is liquified. 

Step 2

Combine first 8 ingredients in high-speed blender and process until completely smooth, stopping to scrape down the sides of your blender as needed.

Step 3

Pour onto your pressed out raw pie crust.

Step 4

Freeze for at least 30 minutes so your creamy, Blue Majik® layer is firm but not frozen.

Step 5

Toss last 5 ingredients (blueberry raisins, fresh blueberries, lemon juice and maple syrup) together in a mixing bowl and spread this mixture on top of the creamy layer.

Step 6

Cover your tart and freeze for at least 3 hours.

Step 7

Allow cake to thaw for an hour in the refrigerator before serving.

Step 8

Slice with a very sharp knife.