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Paleo berry tartlets

  • Author: Samantha Gowing



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

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

To make the filling

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

To assemble

  1. Remove set bases in pastry cases from freezer
  2. Spoon in berry coconut mix
  3. Top with a frozen berry and a few shards of coconut
  4. Serve with coconut yoghurt

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