Raspberry cream filling
  • 6 Ounces Silken tofu
  • 2 Tablespoons Maple syrup
  • 1 Tbsp. plus 1 teaspoon fresh lemon juice
  • 1 Cup Coconut oil
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Medium banana, ripe
Pinwheel decoration
  • 1 Package (6 ounces) Driscoll’s Raspberries, about 33
  • 1 Package (6 ounces) Driscoll’s Blueberries, about 28
  • 1 Package (6 ounces) Driscoll’s Blackberries, about 12
  • 16 green grapes
Crust
  • 1 Cup Pecans
  • 1 Cup Almonds
  • 1 Cup Medjool dates, pitted (8-10 large dates)
  • 2 Tablespoons Coconut oil
  • Pinch Sea Salt
Crust
  1. Prepare an 11-inch tart pan with removable base by lightly greasing it with solid coconut oil. After greasing the pan, you can make the coconut oil easier to pour by letting the jar stand in a bowl full of hot tap water until it liquefies. This should take 5 to 20 minutes, depending on how the coconut oil has been stored.
  2. Place pecans and almonds into a food processor and process until fine. Add dates, 2 tablespoons coconut oil, and salt. Pulse mixture until it begins to stick together. If necessary, open food processor and carefully mix dough with a wooden spoon. Crumble the dough evenly over the base of the tart pan. Staring from the middle, press the dough firmly and evenly into the dish while moving outward and upward along the rim. The harder you press the dough into the pan, the more it will hold its shape. Place tart shell into the refrigerator to chill and firm up while you prepare the filling.
Raspberry cream filling
  1. Place coconut oil, one package raspberries, tofu, banana, maple syrup, and lemon juice in a blender. Reserve 33 raspberries from the second package and add the rest to the blender. Blend on high speed until completely smooth. Pour the raspberry cream mixture into prepared tart shell and spread evenly. Refrigerate for 1 hour or until firm.
Pinwheel Decoration
  1. Decorating ideas: To keep your tart looking perfect, cut it into eight slices with a sharp knife before adding the decoration. When decorating, berries should touch on all sides but not be squished in tight. Snack on any remaining leftover berries as you decorate your tart!
  2. Place one raspberry in the center of the tart, standing on its crown. Place four more raspberries around the central raspberry, spaced evenly. These four raspberries are the starting points for the four raspberry spokes of your pinwheel. Give the raspberry spokes a gentle curve as you lay them out toward the crust. Thicken the spokes by lining each one with three more raspberries. Next, line each spoke with three blackberries followed by four green grapes. Fill in the remaining spaces with blueberries placed with their crowns facing upward. 
  3. Keep the tart chilled in the refrigerator until you’re ready to serve it. Carefully lift the tart (along with the removable base) from the pan and serve immediately.
-
Serving Size:

1 slice (185g)

Calories 480
Total Fat 40 g
Saturated Fat 22 g
Cholesterol 0 mg
Sodium 30 mg
Total Carbohydrates 32 g
Dietary Fiber 7 g
Sugar 30 g
Protein 6 g