Filling
- 3 cups fresh blueberries
- 3 tbsp coconut sugar
- 2 tbsp tapioca starch
Crust
- 2 cups rolled oats (if gluten free use gluten free oats)
- 1.5 cups pecans
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 cup vegan marg or solid coconut oil
Grease a 9 inch tart tin. Preheat oven to 180•c. Prep filling by mixing blueberries, coco sugar & tapioca starch in a bowl. Set aside.
To make the crust, add oats, 1 cup of pecans and coco sugar to a food processor-pulse until it forms a fine crumb.Transfer to a bowl and mix through baking powder. Add in vegan marg or solid coconut oil and rub through with fingers to form the crumb.Hold back 1/2 cup of the crumb for the topping. Press crust into tart tin.
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 mins, then cover with foil for the last 20 mins.
Allow to cool, then eat hot or cold with ice cream or dairy free yoghurt.
Source: @bos.kitchen
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