LEMON COCONUT BERRY TART
GLUTEN FREE/ DAIRY FREE / SUGAR FREE
This is a No Bake RAW Tart, with a sweet Date & Coconut Base & creamy fruity Filling, that is Sugar, Dairy & Gluten free. A delicious guilt free treat
BASE INGREDIENTS:
- 60g Dates + 1/4 water
- 3/4 cup desiccated coconut
- 1/2 cup Peanut OR Almond or Macadamia Nut flour
- 1 – 2 tablespoons coconut oil (depending on how dry / moist it is
Tart FILLING:
- 130g Blueberries, fresh or frozen
- 80ml Honey
- 30ml Coconut Oil
- 400ml Coconut Cream tin
- 10g Gelatin + 1/4 cup Cold Water
- 40g fresh Lemon Juice
Tart TOPPING – Optional
- 80g Blackberries
- 1/4 Cup water
- 20g Tapioca starch
- 1 heaped tsp Honey
How to make the base
Step 1: Soften the dates, by bringing the dates & water to a boil, with a closed lid. Then remove from the heat and let it sit a further 10 min. Smash with a fork & add the rest of the ingredients. Flatten in greased Tart dish / pan & put it in the fridge to cool down.
How to make the Tart Filling
Step 2: Sprinkle gelatin over cold water, stir gently. Wait 10 to 15 minutes to bloom / thicken.
Step 3: Gently heat the honey, coconut oil & little bit of coconut cream. Take off the heat & stir in the gelatin, until its melted
Step 4: Add the gelatin mixture with rest of filling ingredients in the blender
Step 5: Pour over the cooled Tart base and refrigerate, for at least 6 to 8 hours. Add the Topping after a few hours in the fridge. You can also put it in the freezer for an hour, to assist to set faster
How to make the Tart Topping
Step 6: Cook the Blackberries with water & sweetener in pot, and cook for 5 minutes. Mix the tapioca starch with a little bit of coconut cream, to form a paste. Add it do the Blackberries and stir until it thickens. Take off the heat and let it cool.
Shop for Ingredients below:
Royal Nutrition Macadamia Nut Flour (Banting & Gluten free) 300g