Mixed Berry Tart with Coconut Whipped Cream


  • Crust: ½ cup shredded coconut (unsweetened), 1 cup almond flour, ½ cup pecans, 6 tbs coconut oil (melted), 1 tbs raw honey
  • Filling: ½ cup sugar free mix-berry jam (recipe: http://livinghealthywithchocolate.com/desserts/sugar-free-mix-berry-jam-2-831/), 2 cups frozen berries (strawberries, raspberries, blueberries, cherries)
  • Coconut Whipped Cream: 1 can full fat coconut milk, 1 tbs honey, ½ tsp vanilla extract



  1. preheat the oven at 350°F
  2. grind the pecans in a blender, or food processor
  3. in a bowl combine the ground pecans, coconut oil, honey and almond flour and shredded coconut
  4. pat the pecan mixture onto the bottom and sides of an 8 inch removable bottom pan
  5. bake for about 12 minutes or until crust starts to turn brown


  1. Mix the frozen berries with the mix-berry jam
  2. pour mixture on top of the crust and top it with fresh raspberries or any fresh fruits you have in the house and some chopped pecans
  3. refrigerate before serving

Coconut Whipped Cream:

  1. place a can of full fat coconut milk in the fridge overnight
  2. remove the can from fridge and turn it upside down (do not shake can)
  3. open the can and discard the water that is on top of the solid coconut milk
  4. place the solid coconut milk on a bowl and add the honey and vanilla extract
  5. whip the coconut milk on high until creamy – See more at: http://fastpaleo.com/mix-berry-tart-with-coconut-whipped-cream/#sthash.IXB1GZlK.dpuf

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