Raw Blueberry Tart - No Bake, No Sugar, No Dairy,

Simple Raw (No Bake) Blueberry Tart 
adaptation of Self Magazine's raw blueberry tart
this recipe is raw, vegan, paleo, vegetarian.
INGREDIENTS

• 4 cups fresh blueberries
• 1 cup fresh orange juice
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon grated orange zest, plus extra julienned for garnish
• 4 teaspoons coconut sugar
• Canola-oil cooking spray
• 2/3 cup raw almonds
• 1/2 (packed) cup pitted dates
• 
  
• PREPARATION Combine 2 cups blueberries with 3 tablespoons of orange juice lemon juice and coconut sugar in a bowl (sprinkle with ginger, cinnamon, chia seed if desired) cover and refrigerate. Blend in Vitamixer remaining blueberries and orange juice to sorbet consistency and place in freezer. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ball-sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with blueberry sorbet from freezer and fresh blueberries drizzle each with some leftover juices from bowl. Top with julienned orange zest.

Enjoy!