Week 9!! Another Motivation Monday recipe is in the books and this one may be hands down the yummiest recipe I've made to date and with the Fourth of July coming up, it will be the prettiest and most healthy dessert at the party! I found this recipe from Erin Ireland's site, To Die For. She is a fabulous food blogger out of Vancouver, Canada who mainly focuses on eating and making vegan recipes! Check out her version of the recipe here for more details!
So with a fridge full of berries from the farmers market and an urge to make the perfect thing for the Fourth of July, I knew I needed to make this berry tart. Being both vegan and gluten-free, this dessert is perfect for almost anyone and also slightly healthier than your average dessert!
I just can't handle how beautiful this red, white and blue berry tart is!! I am so glad that you are deciding to make it and try it out yourself. When do you, don't forget to snap a pic and put it on Instagram and tag me so I can see your beautiful creation!!
Ingredients
For the crust
2 c. almonds
1.5 c. dates
1/2 tsp Himalayan salt
For the filling
1/4 c. + 2 tbsp creamy nut butter of your choice
1/4 c. + 2 tbsp coconut oil (melted)
1/4 c. maple syrup
1/2 tsp Himalayan salt
1 can coconut cream (chilled in fridge overnight) (Whip separately)
Lots of berries! (around 2-3 cups)
Directions
- Prepare your 8-9″ tart dish: rub with coconut oil and cut-out a circular piece of parchment paper to lay on the base. Next, cut three long, 3″-thick strips of parchment — lay these in your tart dish before you add the crust. They will act as ‘easy removal levers’ when your tart’s all done.
- In a food processor, grind almonds into a flour (if you prefer little chunks in your crust, you don’t have to grind so fine). Now, add your dates and salt until a dough ball forms. (continue adding dates until ball forms, this may take more than required dates needed)
- Using your hands, press dough into your tart dish to form your crust. When done, place in freezer to chill while you work on the filling.
- Add nut butter, coconut oil, maple syrup and salt to your blender and puree until smooth (if you don’t have a blender, this step can be done by hand using a whisk or maybe even a fork).
- Remove tart from freezer and pour in almond butter mixture. Spread it around so the entire tart base is covered. Place this in the fridge.
- Remove coconut cream can from fridge, flip upside down and open. Remove watery portion and scoop hardened cream into the bowl of your mixmaster. Whip until light and fluffy (about 1-2 minutes). You can add sweeter, if needed.
- Remove tart from fridge and dump on your coconut whip. Using a spatula, spread it out into one even layer. Next, add berries.
- Enjoy!