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RECIPES/Desserts
Raspberry Coconut Tart
My mom has a very strong sweet tooth, she also adores fruit, especially berries. Unfortunately, she is now a diabetic so she has to be very cautious about her sugar/starch intake. Using nuts rather than white flour and agave nectar rather than sugar gives this lovely tart a low-glycemic load - so it's a perfect way to treat my mom! But, don't let the healthier aspects fool you - this dessert is beloved by all who try it!
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Recommended Servings
8-10
COOKING
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INGREDIENTS
Crust:
2 Cups Sliced Almonds
1 Cup Finely Shredded, Unsweetened Coconut
1/4 teaspoon Salt
1 teaspoon Cinnamon
2 Tablespoons Honey or Agave Nectar
3 Tablespoons Oil (Preferably Olive, Grape seed or Melted Coconut Oil)

Filling:
1 (13.66 oz.) Can Regular NOT LIGHT Coconut Milk, refrigerated overnight (We use Thai Kitchen Brand)
1 Tablespoon Rosewater (optional)
1/4 Cup Honey or Agave Nectar

Topping:
1 Pint of Raspberries - we use a half pint each of Golden and Red Raspberries
2 Tablespoons of Honey or Agave Nectar
1 Tablespoon of Rosewater (optional, you can use some of the leftover coconut water if you prefer not to use rosewater)
Instructions
Crust:
Preheat Oven to 350 degrees. In a food processor, grind the almonds and coconut until the mixture resembles sand, add in the remaining ingredients until thoroughly combined. Press the mixture into an 8 or 9 inch tart pan. Bake 10-15 minutes until lightly golden brown. Set aside and let cool completely.

Filling:
Open the can of chilled coconut milk, put all of the solid white coconut cream in a mixing bowl, reserve the liquid coconut water for another use. Add the honey and rosewater (if using) to the coconut cream. Use a hand mixer to whip the coconut honey mixture until it resembles whipped cream. Spread the cream evenly in the cooled tart crust.

Topping:
Arrange the berries in a decorative pattern on top of the coconut cream filling. Heat the honey and rosewater/water until warm and very runny. Brush the mixture evenly over the berries. Cover with plastic wrap and allow to chill for at least 1 hour. Remove the tart from the fridge just before serving as the coconut cream filling will become very soft when left at room temperature
RECIPE FACTS

Servings: 8-10

Nutritional information per serving

No nutrition information available

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