Almond and blueberry tart with coconut cream

For 12 pieces
  • 1 organic lemon
  • 200 g pitted dates
  • 200 g Desiccated coconut
  • 250 g ground almonds
  • 600 g fresh blueberries (alternatively: frozen)
  • scraped pulp of 1 vanilla pod
  • 125 g coconut oil
  • 100 g Almond butter
  • 1/2 TL Salt
  • 75 g Sugar
  • 250 g Whipped cream
  • 3 EL blueberry jelly
  • fat
30 minutes
very simple
Wash the lemon, rub dry and thinly rub the peel. Halve and squeeze the lemon. Chop the dates, 170 g desiccated coconut, 50 g ground almonds, lemon peel and 3 tablespoons lemon juice in the universal food processor for 2-3 minutes until a sticky mass is formed. Grease the tart pan with the removable base (26 cm Ø).Put the mass on top, press it down and pull up the edge. Approx. Chill for 30 minutes
In the meantime, wash and sort the blueberries. Finely puree 275 g blueberries and vanilla pulp. Melt the coconut oil. Mix the blueberry puree, coconut fat, almond butter, salt, sugar, 1 tablespoon lemon juice and 200 g ground almonds. Mix in 175 g whole blueberries. Distribute the mixture evenly on the tart. Chill for 1 hour
Roast 30 g desiccated coconut in a pan without any fat, allow to cool. Whip the cream until semi-stiff. Fold in half of the roasted coconut flakes. Bring the blueberry jelly to the boil and add 150 g blueberries. Let the compote mass cool down. Put coconut cream on the tart. Sprinkle with the rest of the desiccated coconut and drizzle with blueberry compote
Wait 1 hour
1 piece approx:
  • 540 kcal
  • 2260 kJ
  • 8 g ​​protein
  • 44 g fat
  • 27 g carbohydrates


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