CHOCOLATE TART





BASE

2 cup of almond flour
1 cup of almond or cashew butter
1/2 cup of honey
tsp of vanilla extract
tsp of cinnamon

Mix all ingredients in a bowl. Press into an oiled circular baking tin roughly 20cm wide.
Bake on 170 for 10 minutes. Leave to cool.

FILLING

300g silken tofu (drained) 
1/2 cup of the solids from a can of coconut cream
1/4 cup honey
1 punnet of blueberries

Add all ingredients except the blueberries to a blender. Pour mixture into the base. Add blueberries to garnish. Refrigerate for at least 4 hours before serving.

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