Kelsey shows you how to make a delicious Vegan & Gluten Free Blueberry Nice Cream Tart!
For more delicious and healthy recipes by Kelsey of @littlebitsof_realfood, check out her blog here!
4 pitted medjool dates1 cup almond flour (use 3/4 cup coconut flour + 1/4 cup flaxseed meal to make nut free)½ cup shredded coconut (use 1/2 cup flaxseed meal to make coconut free)1 teaspoon vanilla1 tablespoon coconut oil, melted and cooled (2 tablespoons if making nut free)1 tablespoon maple syrup (2 tablespoons if making nut free) Pinch of salt
4 frozen chopped bananas1 cup frozen blueberries1/2 cup full fat coconut milk, shaken (or 1/4 cup almond milk if you can’t have coconut)1 teaspoon vanilla1 tablespoon maple syrup
A few slices of fresh bananaSome fresh blueberries
In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup and salt.
Process until dates have broken down and the crust can be pinched together and hold.
Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.
Place in freezer for at least 10 minutes to harden.
In a food processor combine frozen chopped bananas, frozen blueberries, coconut milk, vanilla and maple syrup. Blend until there are no chunks and it is nice and creamy.
Take the crust out of the freezer and add the “nice cream” on top on it, spread it out in one smooth layer and add toppings.
Place back in the freezer for at least 30 minutes until frozen through.
Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!