Raw Fruit Tart

For the crust:

1 cup unsalted, raw almonds

24 dates (the ones I used are slightly smaller than medjool dates, they were from Costco)

1 tsp Vanilla extract

2 tsp unsweetened cocoa powder

dash of sea salt


1 lb strawberries, save 5-6 to puree and slice the rest

1 pint blueberries

1 pint raspberries


1 can full fat coconut milk, chilled 4-6 hours in refrigerator so the cream separates

1 cup unsweetened coconut flakes

1/4 tsp salt


Blend ingredients for crust together in food processor until finely chopped, about 3-5 minutes.  Press evenly into bottom of pie plate and place in fridge to chill.

You can follow instructions here for the coconut flakes or wing it.  I mixed together cinnamon and salt (no measurements) then placed some coconut in a large skillet over medium heat.  Watch it like a hawk because it browns quickly.  Continue to stir as it browns then immediately remove from heat when 2/3 of the pieces are lightly browned.  Toss with salt and cinnamon then let cool.

Clean fruit and let dry.  Slice strawberries, leaving 5-6 to puree with blender or food processor.  

Grab crust out of fridge and line bottom with sliced strawberries.  Pour pureed strawberries over the sliced and spread evenly.  Line raspberries around edge and place blueberries in the center.  

After the coconut milk has chilled thoroughly, carefully remove it from fridge (do not shake!) and open it.  Scrape the cream off of the top until you reach the water at the bottom.  Try not to collect too much of the water.  I whipped the coconut cream in a chilled metal bowl with chilled metal whisk (pink mixer style), but not necessary.  Whip coconut cream 5-6 minutes or until desired thickness.  Dollop on fruit tart and sprinkle with coconut flakes.  Serve immediately or keep in refrigerator.