Brilliant Blueberry Torte

Crust Ingredients:
2 cups old fashioned organic oats
1 cup blueberries
¼ cups almond milk
1 tsp. cinnamon
¼ tsp. Himalayan sea salt
¾ cups medium sized pitted dates (chopped)
½ tbsp. xylitol
1 tbsp. melted coconut oil

Directions:
Preheat oven to 350 degrees. Place the oats, blueberries, cinnamon, salt, dates, xylitol and melted coconut oil into a Cuisinart. Gently pulsate until mixed evenly. Do not over blend and break up the oats. Pour the batter into a bowl and add the almond milk. Stir in with a spoon. Take a 9” by 1.25” tart pan with a removable bottom. Spray the pan with coconut oil. Press the batter into the pan evenly all the way around with your fingers. Make sure that the bottom and the sides are of even thickness. Place into the center of the oven and bake for 10 to 15 minutes. If the crust is browned, take out of the oven. After removing from the oven, let the crust cool for 10 to 15 minutes. Remove the side of the pan from the crust. Leave the bottom of the pan on the torte crust and set aside to cool further.

Filling Ingredients:
2 cups medium sized pitted dates
½ cup raspberries
½ cup blueberries
½ cup filtered water
¼ tsp. Himalayan sea salt
¼ cup melted coconut oil

Directions:
Place the dates, raspberries, blueberries, water, and salt into a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly pour in the coconut oil. Take the filling out of the blender with a spatula. Pour the filling into the torte crust. Take a spatula and make the filling even on top. Take a knife and begin the swirl in the center of the torte. Keep swirling until you come to within 1/8” of the outer edge. Make sure you place the blade deep enough into the filling so that the pattern can be seen. Take a cake lifter and remove the torte from the bottom of the pan. Place onto a decorative plate. Place the torte into the refrigerator for 1 hour. Garnish with mint leaves. Place a larger sized stem into the center of the torte. Place small ends of stems around the outer edge of the torte. Refer to the photo for decoration.

Will last 3 to 5 days covered in the refrigerator. Can last up to 3 months in the freezer.