After messing around with raw truffles using dates and nuts, I grew interested in the concept of using dates and nuts for a crust – quite an inspiration from The Food Evolution specialty raw desserts like the Raw Pecan Torte with Chocolate Gonache (photo)…mouth-watering I know.
I love berries and research provided me the info to further entice me to create a healthy, tasty treat that’s perfect for summer bbq’s and beating the heat while being able to eat!
To share a bit of nutritional information: Berries are an excellent antioxidant and have numerous health benefits attached to disease prevention including diabetes, cardiovascular disease, hypertension and they are an excellent addition to a healthy diet set on weight control! Moderation, moderation, moderation!
This recipe also includes an infamous ingredient: coconut milk! Although coconut milk receives a bad rap…from what I’ve learned at work and personal research this is a healthy fat that is actually ideal for anti-inflammatory support (great for heart health!). Feel free to share your thoughts on coconut milk/oil below! Are you above the fad or loving the nutritional benefits?
Sweet Berry Tartlettes:
1/2 cup Blueberries (frozen or fresh)
1 cup Raspberries (frozen or fresh)
1 cup Coconut Milk
3 Tablespoons Chia Seeds
2 Tablespoons Raw Honey
1 cup Dried, Unsweetened Shredded Coconut
1 cup Dry Walnuts
4 Large Medjool Dates (8 small dates)
Pinch of Sea Salt
Filling: Blend together all ingredients in blender or food processor until incorporated. Refrigerate overnight for best consistency.
Crust: Blend together all ingredients in food processor until well processed. Press into cupcake tins for smaller tarts or flatten into Pyrex dish for a pie. Refrigerate overnight for best results.
Refrigerate filling and crust separate to avoid soggy crust. Spoon the Berry Pudding into the tarts or pie dish and refrigerate for about an hour before serving. Top with fresh blueberries or raspberries and enjoy!