This raw coconut berry tart made my stomach smile (and my 4th of July guests were smiling too!) Even the children loved it. It is easy, raw, and au-natural. Plus it involved a ton of coconut- happy fat!
Do not serve these until everyone is ready. The coconut oil can melt quickly if its warm out.
For the crust:
2 cups ground almonds
1 1/2 cups coconut oil (Trader Joes is cheap and delicious)
2 tablespoons agave nectar (not needed but adds a little sweet)
If the almonds are whole- grind them in a food processor. Mix all 3 ingredients and spoon about 2 tablespoons of the mixture into a lined cupcake pan. Place in freezer for 30 minutes.
For the fluffy coconut cream filling:
2 cans full fat coconut milk (refrigerated for at least one night)
1/4 cup powdered sugar
1 teaspoon vanilla extract
Do not mix the coconut milk when it is in the can. Scoop the fatty cream part off of the top and put in a bowl. You can save the liquid beneath it for smoothies! Combine all ingredients and whip with an electric mixer.
Cut up as many strawberries that you would like for your tart. Do not put the cream and strawberries into the tart until the very last minute or the crust will get soggy.
Once ready to serve- fill the tart with sliced strawberries and top with a dollop of coconut whipped cream.
Sooo simple and delicious!