Very berry tartlet – Berry Manilow

This recipe was originally created for one of our famous Easter Bluesfest birthday parties. But it’s not just for Easter, it’s a great Paleo desert anytime of the year. Enjoy.

For the base
1 cup almonds
1 cup macadamia nuts
½ cup currants
½ cup Medjool dates, pitted
2 tablespoons raw cacao
½ cup cacao butter, melted
½ cup coconut oil, melted
1 teaspoon mesquite powder
1 teaspoon cinnamon
1 teaspoon organic vanilla essence

For the filling
2 cups frozen berries
¼ cup coconut oil, melted
1 teaspoon organic maple syrup
½ teaspoon rosewater
A few berries for garnish

Coconut Yoghurt
Make a batch of my Coconut Yoghurt

To make the base

  • Place all ingredients in a high-speed food processor and blitz together until the mixture starts to combine and forms a kind of dough
  • Press the raw dough into 4 x 8 cm oiled tartlet pastry cases and freeze for at least 2 hours before using
  • These pastry cases look so cute!

To make the filling

  • Place all ingredients in a blender and puree, allowing the berries and coconut oil to soften at room temperature once pureed
  • Rest assured that the coconut oil will solidify when it meets the frozen berries – this is ok!

To assemble

  • Remove set bases in pastry cases from freezer
  • Spoon in berry coconut mix
  • Top with a frozen berry and a few shards of coconut
  • Serve with coconut yoghurt
Sam Gowing's Paleo Easter Tart
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