Izelle Hoffman –
Izelle Hoffman – Blueberry Tartlets
15 – 20 min
For the crust:
200g soaked and mashed dates
150g Almond flour
2tsp Caramel essence
1/2tsp oryx salt
For the filling:
500g sweet potato mash
100g Almond butter
3tsp Caramel essence
1tsp Vanilla essence
1/2tsp oryx Salt
Pre heat oven to 190˚C
Prepare your pie dish with non-stick spray.
In a mixing bowl, soak the dates in hot water till soft and drain.
Add the almond flour, quinoa, salt and essence and mix well till crumb-like texture
Make a pie crust by evenly distributing the mixture in the pie dish and pressing down firmly.
Mix the sweet potato mash, almond butter, essence, salt and honey.
Whisk the eggs separately till fluffy and add to the mixture.
Mix well and pour into the baking dish.
Bake for 15-20min till filling is set and crust is a dark golden brown colour.
Place blueberries in a small mixing bowl, drizzle with honey, add the caramel essence, salt and handful of chopped mint, mix well
Arrange the blueberries on top of the tart/tartlets, and sprinkle with almond flour
Garnish with fresh mint
180g Fresh blueberries
1 Tsp Honey
1 Handful of freshly chopped Mint
2g Oryx Salt
1 tsp Caramel essence