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Berry Tart (raw, paleo)

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I try eating clean as much as possible, and sometimes it’s difficult to find something to satisfy my sweet tooth. I love this tart because it’s very easy to make and can be used for any occasion. It’s healthy enough to have for breakfast. I’ve also made it for a crowd and people who don’t like healthy things love it.

Further Food Nutritionist Commentary:

A beautiful tart is even better when it comes with a variety of health benefits. The almonds and pepitas offer healthy fats, plant protein and fiber. The dried dates and fresh berries act as natural sweeteners, and come with more fiber plus loads of phytonutrients, antioxidant vitamins and minerals. Sometimes it's the simplest of recipes that taste (and make you feel) the best!

Notes: Watching calories or fat? Try omitting the coconut oil in the crust at first, and you may find the "dough" holds together fine with only the dried fruit, nuts, seeds and coconut flakes. Per serving this eliminates nearly 60 calories and about 7 total grams of fat (6g of which are saturated).


By Heather Goesch, MPH, RDN, LDN
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Berry Tart (raw, paleo)

  • Prep Time:20 min
  • Cook Time:1 hour
  • Servings: 8

Ingredients

Crust:
1 cup raw almonds
1/2 cup raw pumpkin seeds
1/2 cup unsweetened shredded coconut
1 cup pitted and quartered medjool dates
1/4 cup melted coconut oil
1/4 teaspoon sea salt

 

Filling:
6 ounce blackberries (of your choice)
1/2 cup pitted and quartered medjool dates
2 tablespoons melted coconut oil
2 tablespoons lemon juice

 

Topping:
12 ounces of mixed berries (of your choice)

 

Instructions

1. In a food processor, combine the almonds and pumpkin seeds until a coarse meal is formed.
2. Add the coconut, dates, coconut oil and salt to the food processor. Process until the ingredients are well combined.
3. Press the crust into the bottom of a pie plate and set aside.
4. Combine the blackberries, dates, coconut oil, and lemon juice in a food processor and process until well-blended.
5. Pour the filling into the crust and spread evenly.
6. Top the tart with berries.
7. Refrigerate for an hour (this step is not necessary, but I find the tart sets more when refrigerated).

1. In a food processor, combine the almonds and pumpkin seeds until a coarse meal is formed. 2. Add the coconut, dates, coconut oil and salt to the food processor. Process until the ingredients are well combined. 3. Press the crust into the bottom of a pie plate and set aside. 4. Combine the blackberries, dates, coconut oil, and lemon juice in a food processor and process until well-blended. 5. Pour the filling into the crust and spread evenly. 6. Top the tart with berries. 7. Refrigerate for an hour (this step is not necessary, but I find the tart sets more when refrigerated).

Nutrition Information

Per Serving:  Calories: 467; Total Fat: 35g; Saturated Fat: 18g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 94mg; Potassium: 465mg; Carbohydrate: 36g; Fiber: 10g; Sugar: 23g; Protein: 10g

Nutrition Bonus:   Vit C: 32%; Calcium: 10%; Iron: 10%

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