Recipe by Jess Rice @mypoortiredliver
Ingredients
- 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.
