Here's a lovely Easter tart that's positively bursting with wholefood goodness. The colourful tart filling is purple thanks to blueberries (no nasty colour additives!).
Recipe by @lizziewagz
1 pack Clean Mixes Choc Chip Mix
3 Tbsp coconut oil
3 Tbsp maple syrup or rice syrup
1 cup soaked overnight cashews
1/4 cup melted and cooled coconut oil
1/4 cup canned coconut milk
Splash maple syrup
Splash vanilla extract
1/4 cup frozen blueberries.
Base - Follow the instructions on the back of the package then mold mixture into mini tart tins.
Filling - in a blender, mix it all together until smooth (add more milk little by little if it’s lumpy) then pour over base and freeze for a couple hours then refrigerate / serve. Top with fresh seasonal fruit and or Easter chocolate eggs.