Cherry Berry Tart

Here is a great summer recipe to share with someone you Love.  I used a small 4" tart pan as the vessel for this dessert, filling two 4" tarts for this recipe, but you can use a larger tart pan too.  Find cherries that are a deep red, and full of flavor!  The other fresh ingredients in this recipe are blueberries and peach, but feel free to use whatever fruits calls to you!  

Cherry Berry Tart

Pecan Crust:

1 ½ cups coconut flakes

½ cup pecans

2 T lucuma powder

5 medjool dates, pitted

½ tsp cinnamon

1/8 tsp Himalayan salt

3 T raw honey

1 T cane juice crystals (optional)

Place coconut flakes and pecans in food processor and pulse until a flour is formed.  Add remaining ingredients and pulse in food processor until combined and sticking together slightly.  Press into two 4” tart pans or one 8” tart pan and set aside.

Cherry Berry Filling:

¼ cup pitted cherries

½ peach

¼ cup blueberries

2 T lucuma powder

2 T cane juice crystals (optional)

1 T maca powder

2 T baobab powder (optional)

½ tsp hibiscus powder

¼ cup pecans

2 T chia seeds

¼ cup raw milk, or other favorite milk

2 T coconut oil

pinch Himalayan salt

Place all ingredients in a high power blender and mix until smooth and creamy.  Pour into Pecan crust and chill 2 hours.  Decorate with fresh halved cherries and blueberries, or edible flowers for a little mandala!  

This is such a wonderful dessert to share with another.  Serve with a glass of fresh raw milk or nut milk for the ultimate treat!