Bring love and light into your day with this Beautiful Blueberry Boost. It is so wonderful to be able to wake up to such a yummy gorgeous dish that is packed with all sorts of energy boosting vitamins. Blueberries are a multivitamin in disguise. Add some coconut to complement the taste and voila! You have a fantastic presentation for everyone to enjoy.

Beautiful Blueberry Boost

Crust Ingredients:
2 cups unsweetened shredded coconut
15 pitted dates
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
¼ tsp. vanilla extract
½ tsp. mint extract

Directions:
Soak the dates in 3 tbsp. filtered water for 20 minutes. Put the soaked dates into a Cuisinart and blend until a chunky date paste is created. Place coconut, salt, vanilla extract, and mint extract into a large mixing bowl and hand mix until evenly distributed. Add the date paste to the mixture. Slowly pour the coconut oil over the whole mixture. Hand mix with your hands making sure that the whole bowl is mixed evenly together. Take a 9” tart pan with a removable bottom and spray with coconut oil until evenly coated. Press the batter into the pan and evenly press it into all the sides and bottom of the pan. Place this into the refrigerator and set aside while creating the filling.

Filling Ingredients:
2 cups young coconut meat
1 cup shredded unsweetened coconut meat
½ cup flaked unsweetened coconut (set aside for garnish)
1/8 tsp. Himalayan sea salt
¼ cup agave
¼ cup melted coconut oil
10 drops blueberry medicine flower extract
½ cup frozen blueberries.
3 cups fresh blueberries

Directions:
Thaw the frozen blueberries for 1 hour. Do not discard the juice.
Place coconut meat, salt, agave, blueberry medicine extract, and coconut oil into a high speed blender. Blend until creamy smooth. Remove from the blender and place into a large bowl. Place the thawed blueberries into the bowl with their juice. Place the shredded coconut into the bowl. Mix gently by hand until evenly distributed. Remove the crust from the refrigerator. Place the batter into the crust and evenly distribute it with a cake spatula. Place the fresh blueberries on top of the torte evenly. Garnish the top with the flaked coconut. Cover the torte with saran wrap and place back into the refrigerator for 1 hour. Take the tart pan out of the refrigerator. Take a small thin knife and place the blade between the edge of the tart and the side of the pan in two or three spots in order to loosen the torte from the pan. Then push the removable bottom upwards to remove the side of the pan from the torte. Take a long flat spatula and gently loosen the torte from the bottom of the pan before removing it entirely. Place it on a decorative plate for serving.

Can be stored in the refrigerator for 4 to 5 days. Cover with saran wrap for storage.

Best if eaten while fresh.