Violet's Violent End (Raw)

Adapted from "Naked Chocolate" by David Wolfe and Shazzie

Ingredients

Pastry
• 1 cup oat groats
• 1 cup dry almonds
• 1 cup dried apricots (soaked 2 - 4 hours)
Filling
• 2 cups dried cashews
• 2 cups blueberries
• 2 Tbsp. raw agave
• 2 Tbsp. raw cacao powder

Special Materials: tart dish & dehydrator

Instructions

1. Line a medium tart dish with plastic wrap.
2. To make pastry, grind almonds and oat groats into a fine flour using a blender. Set aside 1 Tbsp. of flour.
3. Pour remaining flour into a food processor. Begin processing and carefully add apricots one by one through the feed tube. Process until well mixed and a doughy consistency is achieved.
4. Spread some of the saved flour onto a cutting board. Transfer dough to cutting board. Flatten and roll out until just a little bit wider that tart dish. If dough is sticky, add extra flour as needed.
5. Line tart dish with pastry dough. Make sure the pastry dough is pressed into the tart dish well. Cut the extra edges off and then flute the edges.
6. Dehydrate for 2 hours.
7. Remove pastry from tart dish by flipping the tart dish upside down. Remove the plastic wrap and dehydrate for 2 more hours.
8. To make filling combine all ingredients, except for 1 cup blueberries, and blend until smooth.
9. Pour mixture into dehydrated pastry and spread evenly. Use remaining cup of blueberries as garnish topping. Freeze for at least one hour. Serve with Raw Whipped Cream and enjoy!

Yields 6-8 Servings

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