Heidelbeer-Kokos-Törtchen (vegan, glutenfrei) (blueberry coconut tartlets)

Method

1. Blend the dates and almonds until finely chopped and starting to clump together. Add the melted coconut oil and salt, and blend briefly until it holds together when pressed.
2. Press the mixture firmly into 6 small tartlet tins, building up the sides. Chill while making the filling.
3. Open the chilled can of coconut milk without shaking it. Scoop out only the thick, solid layer from the top, leaving the thin liquid underneath in the can.
4. Whip the solid coconut cream with the powdered sugar until smooth and slightly fluffy.
5. Spoon the coconut cream into the crusts and smooth the tops. Top with fresh blueberries.
6. Chill for at least 4 hours, until the filling is firm enough to hold a clean slice.

Notes

• Chill the coconut milk overnight, and don’t shake the can. This is what separates the thick cream from the thin liquid; a shaken or unchilled can gives you a runny mixture with no cream layer to work with.
• Use only the solid top layer, not the liquid underneath. The liquid dilutes the filling and it will never firm up properly; save it for a smoothie or curry instead.
• Give the filling the full 4 hours to chill. Without eggs or gelatine, cold is the only thing setting this filling; cut the time short and it’s still soft enough to slump when sliced.
• They keep for 2 days in the fridge, though the crust softens slightly over time.

Ingredient substitutions

• Almonds can be a mix of almonds and cashews for a slightly milder crust flavour.
• Blueberries can be any fresh soft berry.
• A little lemon zest whipped into the coconut cream brightens the filling.