2 cups berries, sliced strawberries, raspberries and blueberries
4 dates, pitted
½ cup water
For the citrus coconut cream (optional):
For the citrus cashew cream:
1 cup young Thai coconut meat
¼ cup grapefruit juice
1 Tablespoon agave
Pinch sea salt
Zest of ½ grapefruit
Water as needed
Instructions
For the crust
Start by adding only the nuts to the food processor. Pulse until the nuts are broken up but still have a little texture.Then add the chopped dates on top. Pulse again until the dates are broken up into the nut mixture. Sprinkle about 1 teaspoon of water onto the nut and date mixture and pulse again until it forms a slightly sticky dough.Then divide the dough into 2 balls and press into 2 4" wide tart pans, working the dough up the sides. If you can get the ones with a removable bottom, all the better! Set aside until ready to fill.
For the filling (optional):
Cut the berries to your desired size and put in a medium mixing bowl and toss until well combined. Place the dates and water in a blender and purée until smooth. Take a few tablespoons of the date purée and add to the mixed berries. Toss well until thoroughly coated. Spoon the berries into the prepared crust. Top with a little balsamic glaze if desired.
For the citrus coconut cream:
Put the coconut cream ingredients in a blender and purée until smooth. Spoon over the top of the fresh berries.
NOTE: If you don't have tart pans you can line cupcake pans with plastic to make smaller tartlets.
Recipe by Plant Craft at https://www.rachelcarr.com/balsamic-berry-tart/