A few nights ago, spending time with a friend, we wanted to try a different recipe with one of our favorite ingredients: blueberries. Unfortunately, they do not grow in Costa Rica. However, they can be found at SuperCompro, some select supermarkets or even some verdulerias (fruit and vegetable markets).
They are called blueberries, but they are actually purple and give a beautiful color to smoothies or desserts.
Tartlets should be eaten cold but not frozen. In this Guanacaste heat, the mixture softens quickly. The texture of the base is chewy and the filling is sweet and sour at the same time, which gives it a very fresh taste.
This recipe is 100% vegan, free of animal products, and if you get raw cashews, it can be made 100% raw. These tartlets make you feel guilt-free.
Preparation time: 45 minutes
Difficulty level: easy to medium
1 cup raisins or dates
1/2 cup shredded coconut
1/2 cup cashews (or almonds)
1 tablespoon vanilla extract (I used Sunwarrior brand vanilla protein powder)
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup cashews (or almond butter, cashew butter or natural peanut butter)
1 1/2 cups frozen blueberries
1/2 cup virgin coconut oil
1/4 teaspoon salt
2 tablespoons sugar or tapa dulce (brown sugar cane)
1 tablespoon lemon
1 tablespoon vanilla extract (or Sunwarrior brand vanilla protein powder)
1. Mix the ingredients for the base in food processor or blender. If the mixture is not uniform, add a teaspoon of water.
2. Grease muffin pan with vegetable oil.
3. Make small cups by pressing the mixture into each mold and put in the freezer for 20 minutes.
4. Put the ingredients for the blueberry filling in the food processor and mix until it is uniform.
5. With a pastry bag, squeeze the blueberry filling into the cups.
6. Freeze for 20 minutes.