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Raw Berry & Coconut Cream Tart


  • 1 pound dates, pitted

  • 2 cups almonds (1/2 pound)

  • 1/4 cup almond flour

  • 10 tablespoons coconut oil, melted and slightly cooled and divided (see below)

  • 3 cups (24 ounces) unsweetened coconut cream

  • ¼ cup agar agar

  • ½ cup confectioners’ sugar, plus more for dusting

  • 12 ounces blackberries and/or raspberries

  • Basil, for garnish

  • Salt, as needed


1. In a medium bowl, cover the dates with water and let soak for 2 hours; drain.

2. In a food processor, pulse the almonds until chopped. Add the dates, almond flour, salt and 6 tablespoons of the coconut oil and pulse until the dough just comes together. Turn the dough out into a tart shell. Tamp into shell, until about ¼ inch thick. Freeze the crust until firm, at least 1 hour.

3. Meanwhile, in a medium saucepan, bring the coconut cream and agar to a simmer, whisking to dissolve the agar. Remove from the heat and whisk in the 1/2 cup of confectioners’ sugar and the remaining 4 tablespoons of coconut oil. Scrape into a large bowl, cover and refrigerate until chilled and firm, at least 1 hour.

4. Using a mixer, beat the coconut cream mixture at high speed until smooth and fluffy, about 5 minutes. Spread it all over the tart shell, leaving a 1/4-inch border, and top with the berries. Loosely cover the tart and refrigerate for at least 30 minutes to overnight. Dust with confectioners’ sugar and garnish with basil, if desired. Serve cold.