Can you believe it’s July 4th weekend? Just yesterday I was dreaming about summer, and now the season has arrived and it’s a beautiful time. Every berry is practically available. An array of reds, pinks, purples, and blues is a sure reminder that summer is here. Frozen berries will do 75% of the year, but the other 25% of the year when fresh berries are in season, nothing compares. They are sweet, fruity, juicy, and tart. I love all berries, blackberries, raspberries, strawberries, blueberries, and so I used all of them in this dessert. This is a raw vegan pie that uses fresh ingredients, no added sugar, and can be made ahead of time, so it makes for a stress-free bbq or great party gift. Just in time for July 4th, this Berry Delicious Coconut Tart perhaps is the perfect summer dessert. (Oh and it’s red, white, and blue).
If you’ve seen past posts of mine, you would perhaps know I am a coconut fanatic and coconut whipped cream is my current favorite obsession. It is made from coconut cream that is chilled overnight so to separate the solidified cream from the liquid. Whip up the solidified cream to stiff peaks and you have yourself coconut whipped cream! This makes for a creamy, sweet, and coconut-y pie filling. Since the cream already has sugar in it, additional sugar is not necessary. I top the coconut cream with fresh berries and edible flowers and hemp seeds to garnish. I found edible flowers at my local farmer’s market. I like a wild and rustic feel so I just scattered the berries on top, you could do a decoration, and since it is almost July 4th, you could create a flag design. But this tart is perfect for any summer occasion. It’s fresh, simple, sweet, creamy, and not heavy. It is vegan, gluten free, and you don’t even have to turn on your oven!
To make the crust, I used a combination of almonds, dates, coconut, and flavorings. Typically for raw vegan crusts, you add dates for they are sweet and sticky, so it really helps bind all the ingredients together. Because this is a coconut tart, a little coconut flakes will add flavor and texture. Cinnamon adds a really nice, subtle warmth and spice. I wanted something tart, so I added dried cherries (dried cranberries will work just as fine too). The coconut oil helps to bring the mixture together, and when chilled, it solidifies, strengthening the tart crust. Optional is maple syrup, but I add a small spoonful just for another dimension of sweetness and because it goes so well with all the other flavors. You can make this tart the night before and bring to a party or gathering the next day and it will taste just as good if not better!
This month will be an exciting month, I have lots planned including some traveling and can’t wait to share. If you like fresh berries and coconut, then this tart is for you! Not overly sweet, this tart is rich, creamy, and indulgent. If you have a preference for berries, use whichever you like! All you need is a food processor and a pie pan. It looks beautiful and like you’ve worked all day, but really it only takes a matter of minutes to put this together. Happy July and I will be back with more summer recipes! Do you have a favorite summer dessert? Let me know on instagram or twitter or in the comments below!
1 1/2 cups whole raw almonds
1 cup pitted dates
1/2 cup coconut flakes
1/3 cup dried cherries (or cranberries)
1-2 tablespoons cup raw coconut oil at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon maple syrup (optional)
2 cans of cream of coconut, chilled in the fridge upright overnight
1 1/2-2 cups fresh berries any you like
a small handful of edible flowers and hemp seeds for garnish (optional)
To make the crust:
In a food processor, pulse together the almonds, dates, coconut flakes, cranberries, vanilla extract, cinnamon, salt, and maple syrup (optional), until coarse crumbs form. Slowly drizzle in the coconut oil and pulse until the mixture comes together. When you press the mixture between your fingers it should stay together. Pour the mixture onto a 10-inch tart pan with a removable bottom or a springform pan and press the mixture into the pan and up the sides to form the crust. Use a cup to firmly press down and secure. Place the tart in the fridge to chill for 30 minutes before adding the filling.
To make the filling:
Remove the chilled coconut cream from the fridge, making sure not to shake or turn upside down. Scoop out the solidified cream on top, leaving the liquid (reserve for a different use, such as a sweetener). Place the solidified coconut cream in a bowl and using an electric mixer or hand whisk, whisk until smooth and stiff peaks form, about a few minutes. Remove the tart from the fridge andevenly spread on the coconut whipped cream on the tart. Scatter on the fresh berries (I used a mixture of blackberries, raspberries, strawberries, and blueberries). And for extra garnish, I added edible flowers and hemp seeds. Place the tart in fridge for at least an hour before serving. Store in fridge, lasts about a week in fridge. Serve chilled, enjoy!
Makes: a 10-inch tart
Total time: 2 hours (including chill time)