2 tbsp coconut sugar
2 cups fresh blueberries
2 tbsp tapioca starch
2 cups rolled oats
1/2 cup solid coconut oil
1/4 cup coconut sugar
1 cups pecans
1 tsp baking powder

Grease a 10 inch tart tin. Preheat oven to 180•c. Prepare filling by mixing blueberries, coco sugar & tapioca starch in a bowl. In order to make the crust add oats than 1 cup of pecans and coco sugar to a food processor until it forms a fine crumb. Transfer to a bowl and mix with baking powder. Add some vegan marg or solid coconut oil and rub with fingers to form the crumb. Hold back 1 cup of the crumb for the topping. Add blueberries to the crust, making sure not to add any of the liquid at the bottom of the bowl. Roughly chop the remaining 1/2 cup of pecans. Add to leftover crumb and sprinkle over the crust. Bake for 25 minutes, then cover with foil for the last 20 minutes.

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