Raw and Grain-Free Toasted Coconut and Blueberry Tart
Guest recipe blogger Kelsey Preciado from Little Bits Of makes a killer (and healthy) blueberry coconut tart! She is quite the baker but doesn't compromise her health, which I love! This recipe is perfect for a hot summer night or heck, I'd eat it for breakfast! She's got plenty of other yummy treats on her blog so I encourage you to check it out and eat up!
- 7 pitted dates
- 1 cup toasted pecan pieces
- 1/2 cup almond meal
- 2 tsp. coconut oil
- 1 tsp. cinnamon
- pinch of salt
- 2 cups whipping cream
- 1 teaspoon vanilla
- 1 teaspoon coconut sugar (or your choice of natural sweetener)
- 1 cup blueberries
- 1/2 cup toasted coconut
In a food processor, combine dates, pecan pieces, almond meal, coconut oil, cinnamon and salt. Pulse until it forms a crumbly crust. Then either press the whole mixture into the bottom of a 9 inch spring form pan or divide between 6 mini spring form pans. Place in the refrigerator to set.
In a mixing bowl combine whipping cream, vanilla and sugar. Whip until stiff peaks form. Remove outer layer of the spring form pan. Spread whipped cream on tart and top with fresh blueberries and toasted coconut. Enjoy!