Step 1

Preheat oven to 180 °C. Prepare three tart pans with the removable loose bottom (10 or 11 cm diameter) and lightly grease with coconut oil.

Step 2

Mix 10 g ground chia seeds with 6 tablespoons of water. Stir and let it rest for a couple of minutes to thicken.

Step 3

Melt the coconut cream in a medium pot over low heat. Stir until smooth.

Step 4

Mix dry ingredients in a bowl: teff flour, white rice flour, tapioca, ground roasted almonds, cacao powder, coconut sugar, and baking powder.

Step 5

Add melted coconut cream, coconut oil, and soaked chia seeds. Use a hand mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed.

Step 6

Spread the mixture into three tart pans and press down firmly to form the base.

Step 7

Bake for approx. 18-20 minutes. Leave them to cool down before carefully removing tarts from the pan.

Step 8

Blend all the ingredients in a high-speed blender until the mixture becomes smooth and creamy.

Step 9

Fill each crust with maqui & cashew cream.

Step 10

Keep refrigerated until ready to serve.

Step 11

Just before serving, drizzle with chocolate and top with blueberries.