Something nourishing, sweet, and simple for your Fourth of July (or really, any summer day) celebrations. Because simplicity really is the ultimate sophistication, and these precious days are far better spent outdoors in the sunshine than tucked away in the kitchen.
In dreaming up a new dessert to share for summer, I was inspired by the berries and whipped coconut crème pots I posted a few months back (which still remain a favorite around here). I simply served the berries and cream over a raw, vegan, gluten-free, paleo-friendly, refined sugar-free (whew, am I missing anything?) crust that I whipped up in the food processor in a matter of minutes.
In true summer-food fashion, this recipe requires no heating or baking, and is best enjoyed al fresco alongside a few loved ones (and maybe a glass of good rosé). Just straightforward, simple food ripe with flavor and nutrients.
Now, to get back to enjoying some of that sunshine. xx
RAW COCONUT CREAM + BERRY TART
Makes one 10" round tart
Ingredients: Raw crust
- 1 cup raw nuts and/or seeds - I used half hazelnuts, half pepitas
- 3/4 cup almond meal
- 5 medjool dates, pitted
- 3 tbsp unrefined coconut oil
- 1/2 cup unsweetened coconut flakes
- Pink himalayan salt
- 1 BPA-free can full-fat coconut milk (refrigerated overnight)
- Medley of fresh, organic berries
- Zest of half a lemon
- Touch of raw honey (optional)
TO MAKE | In a food processor, process your whole nuts and/or seeds into a course powder. Add in the coconut oil and 3 of the dates, and continue blending until well combined. Add in the remaining dates, almond meal, shredded coconut, and salt and process until a well combined dough-like mixture forms.
In a 10" round tart pan (lined in plastic wrap or wax paper), use your hands to firmly press in the crust dough. The entire bottom of the pan should be evenly lined, along with ~1 inch up on the sides. Place the crust into the freezer to chill and set for at least an hour.
Remove the chilled can of coconut milk and, being sure not to shake it up, open carefully. You should find a semi-hard layer of thick coconut cream at the top, with all the coconut water / liquid at the bottom. Scoop out the cream and set aside, reserving the liquid for another recipe (smoothies!!!). With a standing mixer, hand mixer, or blender, "whip" the coconut cream until it's light and fluffy, resembling whipped cream. I don't find it necessary, but you could slightly sweeten the cream with a touch of raw honey if you so wish.
Remove the tart crust from the freezer, and spread on an even layer of the whipped coconut cream. Wash and prep your berries, and arrange them on top. Serve immediately, and enjoy!
I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see. xx