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Toasted Coconut & Blueberry Grain-Free Raw Tarts

Can we talk about Lara Bars for a minute?  As I mentioned in my post about ProBars, i love quick wholesome snacks, so Lara Bars are high on my list!!  If you haven’t had them before they are basically just dates ground up with nuts.  They make tons of yummy flavors but just adding other simple ingredients like apples to their apple pie and coconut and chocolate to their coconut chocolate chip bars! Both of those might be my faves 🙂  So of course i attempted to make these bars at home and just rolled them into balls for easy popping.  They were great but then I though, THIS COULD BE A CRUST! And just like that, a tart is born.  A super tasty, raw, gluten free crust that is sweet with no processed anything.  I made my tarts individual size but you can totally make this one big tart.  Then I just whipped some cream and topped it with super fresh blueberries and toasted coconut.  A simple treat with no turning on the oven required….. winning!

First just grind up those nuts, dates, vanilla, cinnamon and salt!

Toasted Coconut & Blueberry Grain-Free Raw Tarts

Press it into your pan and top with goodness!

Toasted Coconut & Blueberry Grain-Free Raw Tarts

BLUEBERRIES!  Bursting with more sweetness and fresh flavor 🙂

Toasted Coconut & Blueberry Grain-Free Raw Tarts

Yeah I demolished that.

Toasted Coconut & Blueberry Grain-Free Raw Tarts

This Toasted Coconut Blueberry Grain Free Tart - a healthy gluten free dessert!

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Toasted Coconut & Blueberry Grain-Free Raw Tart

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Ingredients

Scale
  • 7 pitted dates
  • 1 cup toasted pecan pieces
  • 1/2 cup almond meal
  • 2 tsp. coconut oil
  • 1 tsp. cinnamon
  • pinch of salt
  • 2 cups whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon coconut sugar (or your choice of natural sweetener)
  • 1 cup blueberries
  • 1/2 cup toasted coconut

Instructions

  1. In a food processor, combine dates, pecan pieces, almond meal, coconut oil, cinnamon and salt. Pulse until it forms a crumbly crust. Then either press the whole mixture into the bottom of a 9 inch spring form pan or divide between 6 mini spring form pans. Place in the refrigerator to set.
  2. In a mixing bowl combine whipping cream, vanilla and sugar. Whip until stiff peaks form. Remove outer layer of the spring form pan. Spread whipped cream on tart and top with fresh blueberries and toasted coconut. Enjoy!

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