Active Time

　　30 minutes

　　Elegant, sweet, and delectable, these are true treats that fit every occasion. Definitely adjust the filling for what ingredients are local and in season where you live, and you’ll have an endlessly surprising dessert.

　　

Ingredients

Makes 4 mini tarts

　　

For the crusts:

1 cup whole raw pecans

　　3/4 cup grated unsweetened coconut

　　4 teaspoons coconut oil, melted

　　8 soft Medjool dates

　　1/2 teaspoon vanilla extract

　　Pinch of sea salt

　　

For the filling:

1 cup unsweetened coconut milk

　　1 cup coconut butter, softened in a double boiler

　　2 1/2 tablespoons coconut palm sugar

　　1 cup frozen raspberries

　　

For the topping:

1 pint fresh raspberries

　　Ground cinnamon for dusting

　　

Special Equipment

You will need four mini tart pans for this recipe, each about 3 inches in diameter.

　　

Step 1

First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.

　　

Step 2

Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells. Top each with some fresh berries and a sprinkle of cinnamon. Place them back into the fridge to set further before serving.

　　Note

　　Because of the coconut, the crust may want to stick to the tin after it has cooled. If so, use a knife to crack the seal, then tip the pan gently (tapping the bottom) to remove the tart.

　　From Clean Eats: Over 200 Delicious Recipes to Reset Your Body's Natural Balance and Discover What It Means to Be Truly Healthy Copyright © 2014 by Alejandro Junger, M.D. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.