alright kids. this is a good one. like, a really good one. and despite the multiple steps and fancy name, it is actually really easy.
so be prepared to impress whoever you make these for and hide a few to eat by yourself later.
oatmeal cookie crust
- add 1/4 cup coconut oil
- 1/4 almond meal
- 3/4 oats
- 1/8 cup maple syrup
- pinch of salt
blend until it forms into a dough.
divide into 8 cups.
pat dough down into silicone cups, pushing upward so it makes a tart shape. make sure that the bottom is very thin as the dough will rise slightly.
bake at 350 for 8-10 minutes when corners are browned.
remove from stove and allow to cool for at least an hour (you can pop them in the fridge to speed up the process).
meanwhile, increase the oven temp to 425. toss 1 heaping cup of frozen blueberries with some chopped sprigs of rosemary.
roast for about 12 minutes until fragrant. Remove from oven and cover with 1 tbsp of balsamic vinegar, gently toss to coat and allow to cool.
once cooled, pour 2/3 of the mixture into a dish and mash with a fork until relatively smooth. stir in 1 tbsp of chia seeds. allow to gel in the fridge while you work on the cream and gently save the remaining 1/3 of the blueberries for later.
while the mixture is cooling, take one can of coconut cream and pour it into a bowl. you can either buy 'coconut cream' or refrigerate a can of full fat coconut milk for 4 hours and scoop out the cream from the can (it will separate from the water in the fridge).
add a 1/2 tsp of vanilla powder and beat on high until fluffy and 'whip cream-like' (mine never really gets very stiff, but that is okay in this recipe!)
add the chilled blueberry gel to the cream and mix once with a spatula (do not blend! you want swirls).
carefully remove the oat cups from the silicone molds.
gently spoon the cream + blueberry mixture into the cups to preserve the swirl.
collect the remaining 1/3 of the blueberries and toss with another tbsp of balsamic vinegar.
once cooled, place on top of the cups.
drizzle with shaved chocolate