A simple and healthy dessert tart with minimal ingredients. My goal when I cook or bake is to keep things as easy, simple and healthy as possible. Here are my vegan tarts I whipped up for last nights dinner party which was served along my favourite all-natural vegan ice cream.

• 1 cup gluten-free organic quick oats
• 1 cup natural almonds
• 2-3 tbs raw honey (or creamed)
• 1/4 cup water
• 1 and 1/2 cups frozen wild blueberries
• 1 tbs coconut oil
• the juice of half a lemon
• himalayan sea salt(optional)

Directions

1. blend oats, almonds, 1/4 cup water, pinch of sea salt and 2-3 tbs honey until dough forms in food processor
2. in a pan over your stove top, simmer: coconut oil, blueberries, lemon juice, 1 tbs honey for 5 minutes
3. place liners in muffin tray and press a large tbs of dough along each container (use fingers for pressing)
4. fill each cup with blueberry mixture
5. bake at 350f for 15 minutes
6. this recipe makes 8 medium size tarts