Marike Bol of the popular Dutch blog Oh My Pie made a delicious tart with the coconut flour and the edible flours from our store...

Interested in making this tart yourself? Use the recipe below.

How delicious does this cake look?

Not only is it tasty to look at but it is also an absolute sensation in the mouth! A delicious summer tart to lift your spirits. The combination of chocolate, blueberries and lavender blossoms make for a unique flavour.

A crisp but creamy bottom made of Amanprana’s tasteful flour, combined with some simple ingredients, a delicious layer of fresh yoghurt, a colourful layer of blueberries and acai and a velvet chocolate mousse.

Perfect as breakfast or as an afternoon treat for yourself. And do you know what’s so fun about this cake?

It’s also very nutritious. Eating cake has never been this fun!

What do you need?
Which Springform Pan Should I Use?

I used a springform pan with a diameter of 20cm (8 inches)

Ingredients:
For the Bottom:
● 75 gr almond meal
● 50 gr coconut flour
● 5 juicy Medjoul dates (without stones)
● 3 tbsps. coconut oil
● 1 tbsp. cacao
● 1 tbsp. Choco Loco (Green Gypsy Spices)
● Pinch of sea salt
● 100 gr of yoghurt or curd
● 3 tbsps. pecans

For the Filling:
● 200 gr blueberries
● 1 tsp Acai powder

For the Chocolate Mousse:
● 1 ripe avocado
● 1 banana (slightly brown works best)
● 2 tbsps. cacao powder
● 2 tbsps. maple or agave syrup
● 1 tbsp. lavender blossoms

Let’s Get To Work!

Gather all ingredients for the bottom, except the nuts, and put them in a mixing bowl. Knead these tasty ingredients into a solid ball of dough. Do you prefer a sweeter taste? Take a taste of the dough and add some sweetener if necessary.

Cover the bottom and sides of the springform pan with the dough. Make sure the bottom is even.

Crush the pecans and press these into the bottom. This gives the cake a surprising twist.

Place the springform pan for 10 to 15 minutes in a preheated oven.

In the meantime, you can start preparing the filling.

Heat the blueberries together with the acai in a couple of tablespoons of water. Heat until a syrupy mixture is formed. If necessary, add some sweetener. Let the mixture cool.

Spread this purple syrup across the bottom of the tart and place the springform pan in the refrigerator.

Next, the chocolate mousse needs to be prepared.

Puree the avocado together with the banana, cacao and the sweetener into a delicious mousse.

Spread this velvet mousse over the berry layer.

Top off the cake with lavender blossoms and some extra blueberries.
Enjoy!

Thank you, Marike of Oh My Pie, for this original and healthy glutenfree breakfast dessert!