Splash of vanilla or lemon juiceoptional (I omitted)
Instructions
To make the blueberry compote:
Add all ingredients to a small saucepan over medium heat, stirring frequently, for about 8 minutes.
Use an immersion blender to puree (or use small blender or food processor).
Refrigerate while you prepare the crust.
To make the crust:
Line a muffin pan with 6 cupcake wrappers.
In a large mixing bowl, melt coconut oil and whisk together the wet ingredients.
Add almond flour and salt and mix well.
Scoop about 2 Tbs into each cupcake wrapper. Press firmly. Freeze the crust while you prepare the whipped cream.
To make the whipped cream:
[Refrigerate a can of Thai Kitchen coconut milk overnight] Scoop out the solid white cream into a medium mixing bowl. (Save the leftover water for a smoothie!!)
Use a hand mixer to whip the cream. Add vanilla and maple syrup and mix again.
Last, pour in the melted (warm) coconut oil and *briefly* blend to incorporate (do not overmix or it will clump)
Scoop a large spoonful of cream onto each crust and spread it out with a spoon.
Place about 1 teaspoon of (chilled) blueberry compote on top of the cream and swirl with a knife.
Refrigerate until ready to serve. Enjoy!
Notes
Featured Products: Keep refrigerated. Freezing not recommended. Best consumed within 3-4 days. Or, keep the prepared crust, cream and compote separate for up to 7 days and assemble just before serving.I recommend Thai Kitchen brand for best results because others do not always separate into cream/water, or the consistency isn't right. Use other brands at your own risk!!I haven't tried baking the crust, but you totally can for a more traditional pie crust. I would try 375 for 7-10 minutes until golden and set. If you try it, please let me know how it turns out :DPIN IT