Blueberry Tart Crumble with Sweet Cashew Cream

Serves 10

Ingredients:

Directions:

1. Preheat oven to 350 degrees and lightly grease 9" tart pan (with removable bottom). In a medium bowl, add all filling ingredients and mix together until blueberries are fully coated and set aside.
2. In a large bowl, add almond flour, gluten free oats, maple syrup, baking powder, and 1/2 teaspoon of salt. Whisk until combined. Add the solid coconut oil and combine into mixture with hands until a coarse crumble is formed. It should hold together when pressed. Remove one cup of the crumble mixture and set aside (will be crumbled on top). Press remaining into bottom of tart pan. Pour the blueberries on top of the crust.
3. Add chopped pecans and shredded coconut to the remaining crumble. Mix and then spread evenly along top of blueberries. Bake for 40-45 minutes or until the blueberries are bubbling and crust is slightly browned. At 20 minutes, cover with foil to prevent burning of top. Let cool completely before slicing - gets better with age and can last up to three days if not completely devoured!
4. Soak cashews for at least 1 hour or up to overnight in water. Rinse and drain. Add to blender with 1/2 cup water, vanilla and dash of salt. Blend and add water as needed to reach desired thick, cream consistency. Place in fridge to further set and top blueberry tart crumble with a large spoonful! Note:   This vegan and gluten free delight has no refined sugar and just 10 simple ingredients! The cashew cream acts as a healthy and delectable topper.
5. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]