Majik Blueberry Breakfast Tart / by Jess Rice of @mypoortiredliverIMAGE © ADAM CK VOLLICK

Majik Blueberry Breakfast Tart with E3Live's Blue Majik

recipe by Jess Rice
This also makes a light, refreshing dessert.

2 cups raw cashews, soaked 2 hours
¼ lemon juice
⅓ cup coconut water
½ cup raw agave
½ tsp sea salt
1 tsp vanilla extract
¼ cup coconut oil
2 single serving packets of E3Live Blue Majik
½ cup organic blueberry raisins
1 cup raw blueberries
1 tsp fresh lemon juice
¼ cup maple syrup

  • Warm coconut oil in your dehydrator, double boiler or by placing the (closed) jar in hot water until it is liquified.
  • Combine first 8 ingredients in high speed blender and process until completely smooth, stopping to scrape down the sides of your blender as needed.
  • Pour onto your pressed out raw pie crust.
  • Freeze for at least 30 minutes so your creamy, Blue Majik layer is firm but not frozen.
  • Toss last 5 ingredients (blueberry raisins, fresh blueberries, lemon juice and maple syrup) together in a mixing bowl and spread this mixture on top of the creamy layer.
  • Cover your tart and freeze for at least 3 hours.
  • Allow cake to thaw for an hour in the refrigerator before serving.
  • Slice with a very sharp knife.

  • Visit Jess Rice:
    on Instagram: @mypoortiredliver
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