Wild blueberries are the top health tonic you can find. They don't just taste fantastic, they're incredible for immune system support, anti-viral properties, tissue repair, anti-aging, digestive cleansing, ADHD management, extraction of heavy metals from your system...and the list goes on. You'll also want these little gems in your toolkit for prevention of brain diseases such as Alzheimer's.
Wild blueberries are frequently found in the frozen section of grocery and health food stores in many countries. Don't confuse them with their cultivated cousins, which are larger, slightly lighter in color, and still healthy, just not anywhere near as life-changing.
These wonderful berries are delicious additions to smoothies or defrosted to serve in fruit bowls. They are also perfect as the star ingredient in today's recipe.
Wild blueberries are ideal for this recipe for both the taste and nutrition benefits, but if you can't find them locally, you can use frozen organic cultivated blueberries and you'll still end up with the perfect little sweet treat.
Raw Wild Blueberry Tarts
For the crust:
2 cups dates
1 cup dried mulberries
1/4 cup shredded coconut
2 tbsp almonds
For the filling:
1 cup frozen wild blueberries
1 cup mango
1 cup dates
1. Blend the filling ingredients in a blender until smooth
2. Process crust ingredients in a food processor until well combined.
3. Line a mini cupcake tray with plastic wrap and press crust into each mold.
4. Spoon filling into each cup and top with a blueberry. Place in the freezer to set for 1-2 hours.
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This item posted: 30-Mar-2016
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