Recipe by Jess Rice
- 2 cups raw cashews, soaked 2 hours
- ¼ lemon juice
- ⅓ cup coconut water
- ½ cup raw agave
- ½ tsp sea salt
- 1 tsp vanilla extract
- ¼ cup coconut oil
- 2 single serving packets of E3Live® Blue Majik®
- ½ cup organic blueberry raisins
- 1 cup raw blueberries
- 1 tsp fresh lemon juice
- ¼ cup maple syrup
Warm coconut oil in your dehydrator, double boiler or by placing the (closed) jar in hot water until it is liquified.
Combine first 8 ingredients in high speed blender and process until completely smooth, stopping to scrape down the sides of your blender as needed.
Pour onto your pressed out raw pie crust.
Freeze for at least 30 minutes so your creamy, Blue Majik® layer is firm but not frozen.
Toss last 5 ingredients (blueberry raisins, fresh blueberries, lemon juice and maple syrup) together in a mixing bowl and spread this mixture on top of the creamy layer.
Cover your tart and freeze for at least 3 hours.
Allow cake to thaw for an hour in the refrigerator before serving.
Slice with a very sharp knife.