Berry Coconut No-Bake Tart

“Sweets to the sweet.” – William Shakespeare

Stress Scale: ✅✅ | Prep Time: 15 min | Total Time: 2 hours 15 min  | Servings: 8

INGREDIENTS

• Crust

  • ½ cup raw almonds

  • ¼ cup raw cashews

  • 1 ½ cup dates, pitted

  • Pinch of salt

• Filling

  • 2 (13 oz.) cans of canned coconut milk (refrigerated at least 18 hours)

  • ½ cup blueberries

  • 1 t vanilla

•  Topping

  • ½ cup blueberries

  • ¼ cup raspberries

  • ¼ cup blackberries

  • ¼ cup shredded coconut

DIRECTIONS

1. Prepare crust by placing nuts in high speed blender. Pulse until chopped.

2. Add dates and salt to blender. Continue pulsing until nuts are fine and dates are chopped.

3. Remove contents of blender and place in a parchment paper-lined springform pan.  

4. Use clean hands to mold the crust into the pan. Set aside.

5. To access the coconut cream, open the cans upside down. Yes, actually turn them over and use can opener to open from the ‘bottom’. Pour out the coconut milk (it will be on the top of the cream), reserve it for another recipe, smoothies for instance.

6. Use hand mixer to whip coconut cream for about 2-3 minutes. Add in vanilla and blueberries. Continue whipping until mixture is smooth and firm, about 1 more minute.  

7. Pour filling into crust.

8. Place assorted berries and shredded coconut in magical patterns.

9. Chill in fridge for at least two hours before devouring. 

TIP: Omit vanilla and make Whole30 compliant.