Dark Chocolate Blueberry Yogurt Tart

1. Lightly wet a piece of parchment paper, crunch it up and then unravel to line an 8 in. tart shell. Or you can line with plastic wrap.
2. Melt chocolate in microwave or use a double boiler. Once melted, stir in cashews. Pour into prepared shell and spread to cover the bottom.
3. Add yogurt, blueberries, spinach, lime juice and about a ¼ cup of water, into a blender. Blend until smooth. Pour over the chocolate.
4. Freeze the tart until hardened, about 2 hours. Allow to sit at room temperature about 5 minutes before cutting into pieces and serving. 
   

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