A bright and mouthwateringly delicious raw pie for the 4th of July! No oven or baking required. Dairy and soy-free, but this is not a recipe for those allergic to nuts!
One 2-inch slice will be enough to feel something fun, and ideally the tart will serve at least 8 people. As with any recipe, read the whole thing first. Then, perform the steps in the order they appear.
4-6 large dates
1 1/2/ cups shredded coconut
a handful of almonds
1 cup walnuts
1/4 cup flaxseeds
1/2 cup pecans
(if you have a nut allergy, sub the nuts for 2 cups of oats and another 1/4 cup of flaxseeds)
1 tbs vanilla
2 pinches of salt
3 tbs of canna butter
1 cup + 1 1/2 cups blueberries
1 cup + 1 1/2 cups raspberries
1/4 cup chia seeds
2 tbs cannabutter
2 cups coconut flakes
1. Pit and soak dates in hot water for 20 mins. Then, pulse all together till a somewhat crumbly, sticky ball forms, that holds when pressed together.
2. Grease a pie or tart pan (I used a cheesecake pan) with canna butter, then press crust into desired shape. Set in freezer to firm for fifteen minutes or longer.
1. While crust is firming, mash 1 cup blueberries and 1 cup raspberries together with some lemon juice. Feel free to use other berries; strawberries, blackberries, or even go the extra mile and pit some cherries to throw in. Just use whatever’s red and blue!
2. Add the chia seeds, some maple syrup, and stir together. When left in the fridge, the chia seeds will soften and form a consistency similar to jelly or jam. Add more maple syrup or lemon juice to taste, then leave the mix undisturbed in the fridge for at least ten minutes.
1. Blend all ingredients at high speed with a hand mixer or in a food processor until a paste forms. Add in more canna butter (I suggest coconut oil-based) if mix remains crumbly.
1. Remove crust from freezer. Dump in the remaining 3 cups of berries, then drizzle over or pour in the cream layer. You will need to work quickly if you want an even layer, as the cream will solidify due to the coldness of the crust. Save a small amount to drizzle over the fruit, if you wish.
2. Take the fruit ‘jelly’ you made out of the fridge, then spread it over the tart with a silicone or rubber spatula. Make sure the filling covers the loose fruit and reaches the line of crust; you want everything to surely hold together, as this won’t be baked (but it’ll get you baked).
3. Add the rest of the cream, if you kept it. Garnish with lemon zest or a sprinkling of coconut sugar.
4. Stick the whole thing back into the fridge until solid and ready to serve.
You can top this tart with more berries, a dollop of coconut cream (just open a can of full-fat coconut milk and use a scoop of the separated cream), or your favorite ice cream. this dessert happens to pair fantastically with sherbet, or try a crack at the recipe for Avocado Lime ice cream and really knock your own socks off!