04 Dec raw choc berry tart
Festive and decadent – this tart is super rich, and best of all it’s paleo, gluten free and guilt free!
The filling is fudgey and rich, so berries are the perfect accompaniment.
Seriously… why would you bother eating gluten when you can have this instead?
For this recipe you will need:
- A 25cm loose base flan tin
- A food processor
- A high speed blender
Stunning photos courtesy of Suze McLeod – this is the amazing lady who also took my most recent portraits that you see on the website.
1 1/2 cups raw almonds
1 1/2 cups desiccated coconut
10 dried figs, stalks removed and chopped
1/2 cup coconut oil
1 cup cashews
1/2 cup coconut nectar
1/3 cup cacao powder
1 cup fresh blueberries
3 cups fresh strawberries
Let’s do this!
In a food processor with an “S” blade, process together your almonds, coconut and dried figs until slightly sticky. You can test that the mixture is ready by pressing a small amount between your thumb and forefinger. If it sticks without crumbling, it’s good to go!
If it’s not sticking, add 1-2 tsp of water and whizz again.
Press your mixture firmly into the base and up the sides of your 25cm flan tin.
Next, whizz your cashews, coconut oil, coconut nectar and cacao powder in a high speed blender until super smooth. Pour into the base.
Pop in the freezer for 2 hours or until set.
Decorate with berries just before serving.
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