A light, healthy, lemony tart that makes the most of fresh summer berries. It’s easy enough to whip up for backyard BBQ guests and keeps well in the freezer for up to one month; you’ll always have a sweet and tasty dessert on hand for all those last-minute summer celebrations.
Crust Ingredients:
- 1 c quick rolled oats
- ½ c almond or walnut flour (i.e., finely ground almonds or walnuts)
- 2 tbsp maple syrup
- 2 dates, soaked in warm water for 10 minutes to soften
- ¼ c coconut oil
- 1 tsp vanilla bean paste
- ½ tsp flaky sea salt
- 3 Tbsp coconut flakes
Topping Ingredients:
- 2 c either strawberries, wild blueberries, blackberries, or a mix of all 3
- 1 c coconut butter/coconut manna
- ¼ c cane sugar, or maple syrup
- 1 Tbsp lemon zest (always buy organic citrus when using the zest in a recipe)
Instructions:
- Pulse the oats in a food processor or blender until a coarse flour forms.
- Add the remaining crust ingredients to the oats and pulse until well mixed and a thick paste forms.
- Press crust dough into 1 large tart pan, or 8 mini tart pans (use pans with removable bottoms, if you have them). Bake the crust for 20 mins (for a large tart) or 15 minutes (for mini tarts), until golden brown on top.
- To prepare the topping, mash your berries in a bowl with your sweetener of choice and let sit for a few minutes so the berries absorb the extra sugar.
- Melt coconut butter and stir into your berry mixture, then spread over top the cooled tart crusts.
- Freeze for 1 hour before serving topped with additional berries.
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