Very Berry Tart

Serves: 8




  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup sliced strawberries
  • 1 cup raspberries
  • ½ Tablespoon lemon juice
  • ½ Tablespoon lemon zest
  • 1½ Tablespoons organic cane sugar


  1. To make the crust, place cashews and salt into a food processor using the “s” blade and process for 15 seconds.
  2. Add in maple syrup and coconut oil and process again until the batter sticks.
  3. Press into an 8 or 9 inch tart pan with removable bottom.
  4. To make the filling, place all filling ingredients into a high speed blender and blend until smooth.
  5. Pour filling into crust.
  6. To make topping, gently mix all topping ingredients together then place on top of filling.
  7. Let tart sit in refrigerator for at least 8 hours to set before cutting and serving.
  8. Tart lasts 2-3 days in refrigerator.

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