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 dessert anytime of the year. Enjoy.
Print
Paleo berry tartlets
Ingredients
Scale
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
Instructions
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