vanilla blueberry tart

Holy walnuts, this is delicious. The filling is basically just an awesome blueberry-banana smoothie and the crust is walnuts and dates. You're gonna love my nuts (or be disturbed by my grotesque and obscure sense of humour). In any case, you actually will love this recipe, which includes nuts. Owned by me. Making them my nuts. So you will love my nuts. HAH.

Try to get organic blueberries, since you just need frozen ones it'll be easier to find them. If you'd like to use less nuts in this recipe then sub in another banana instead of a cup of cashews in the filling. The cashews do make it creamier though, so it just depends on what you like.

My food processor broke down when I was trying to make the crust so we ended up returning it and buying a new one - but not before I finished this recipe. I cut up the dates and nuts for the crust BY HAND. So it looks a bit rustic. It made me appreciate my food processor a tad more intensely. 

What is your favourite kind of music? I like all kinds but the ones that usually gets me in the best mood are 90's R&B and hip hop songs... I know. They all just have such positive messages and are fun to listen and dance to. The 90's were the sexiest and most original time for hip hop. I MEAN LOOK AT THIS. 

vanilla blueberry tart: makes one large tart and a few smaller ones

Crust:

1 1/2 cups walnuts

1 1/2 cups dates

Blueberry filling:

1 cup cashews

1 cup dates
1 tablespoon melted coconut oil (optional) 

2 cups frozen, organic blueberries

1 banana

seeds from 1/2 vanilla pod (or 1 teaspoon vanilla extract)

Cashew Cream:

1/4 cup cashews

1/4 cup agave syrup

seeds from 1/2 vanilla pod

water, if needed

To make the crust: pulse nuts in your food processor until crumb-sized. Add the dates and pulse until it all sticks together. Press into the bottom of a tart shell or spring form pan.

To make the filling: blend all ingredients until smooth, adding as little as possible to keep it creamy. It should taste RIDONKULOUS. Pour onto your crust and let it set in the freezer overnight. (I lined my tart tin with whole blueberries then poured my filling around them so it looked cool when I removed the tin.) 

To make the cashew cream: blend all ingredients until smooth, adding as much or as little as you need. Slice and serve with fresh blueberries.