This is a delicious tart featuring summer's bounty! It's designed to fit allergy-friendly diets and is gluten-free, dairy-free, grain-free and egg-free.
2 cups almond meal
½ cup arrowroot starch
4 Tbsp cold coconut oil or palm shortening
½ cup coconut sugar or honey
¼ cup cocoa powder
½ teaspoon sea salt
¼ cup water
1 cup rhubarb, diced
2 cups cherries, pitted
1 cup blueberries
¼ cup water
3 Tbsp chia seeds
2 Tbsp raw honey
2 Tbsp arrowroot starch
Whipped Coconut Cream optional
Melted Chocolate Chips, optional
No nutrition information available
1. In a mixing bowl, combine almond meal, arrowroot starch, coconut oil, cocoa powder and sea salt. Mix until small crumbs form. Add in water and mixing until a ball of dough forms, adding more water if necessary (about 1 Tbsp at a time). Place dough into a greased tart pan or a spring-form pan , spreading over the bottom and up the sides of the pan. Bake at 350F for about 25-30 minutes or until cooked through and slightly crisp. Let cool completely.
2. Meanwhile, in a medium saucepan, combine rhubarb, cherries, blueberries, water and honey. Bring to a boil, then cover and reduce heat to low-medium. Simmer for about 10 minutes or until fruit is cooked. Using an immersion blender, puree fruit mixture if desired - this is optional. Carefully sprinkle arrowroot starch over mixture and stir until blended. Stir in chia seeds until blended. Let mixture cool for about 10 minutes to let filling set up slightly. Pour into the cooled tart crust and let set for about an hour, or 30 minutes in the refrigerator. Drizzle melted chocolate over tart and top with coconut cream if desired.
*Use 2½ cups regular flour to replace the almond meal and arrowroot starch. For the filling, you can replace 3 Tbsp of cornstarch for the arrowroot starch.*