• 1/2 Cup raw almonds
  • 1/4 Cup coconut flour
  • 1/4 Cup coconut oil
  • 3 Tablespoons maple syrup
  • 1 Tbsp. cocoa powder
  • 1/4 Tsp. fine grain sea salt
  • 1/2 Cup rolled oats
Chocolate Coconut Cream Filling
  • 8 Ounces dark chocolate, chopped
  • 1 3/4 Cups full-fat coconut milk
  • * For an optional quick filling, use one (3.9 ounce) package instant chocolate pudding mixed with 1 3/4 cup full-fat coconut milk
Lady Bug Decoration
  • 1 Package (6 ounces) Driscoll's Blueberries, about 18
  • 1 Package (6 ounces) Driscoll's Blackberries, about 15
  • 1 Package (6 ounces) Driscoll’s Raspberries, about 42
Chocolate Coconut Cream Filling
  1. Shake can of coconut milk well before opening. Heat the coconut milk over medium-low just until it begins to steam and bubble at the edges of the pan. Don’t allow it to scorch. Place chopped chocolate in a medium mixing bowl and pour the hot coconut milk over it. Let sit for 5 minutes then whisk on high with an electric mixer for 4-5 minutes. Pour the chocolate coconut cream mixture into prepared tart shell and spread evenly. Refrigerate for 1 hour or until firm.
Lady Bug 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. Starting at the six o’clock position, use about 8 blueberries to make a straight line ¾ of the way toward the twelve o’clock position. Use about 11 more blueberries to make a semi-circle that touches the straight line. Fill the semi-circle with about 9 blackberries on placed their sides. To make the lady bug’s spots place three more blackberries on the left and three more blackberries on the right of the straight line. Line the remaining edge of the crust with about 18 raspberries resting on their open ends. Follow along the semi-circle and both sides of the straight line with about 14 raspberries. Fill in the rest of the space with about 10 more raspberries.
  3. Carefully lift the tart (along with the removable base) from the pan and serve immediately.
  1. Preheat oven to 350. Prepare a 9-inch tart pan with removable baase 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. Process almonds in a food processor until they look like grains of sand. Add coconut flour, coconut oil, maple syrup, cocoa powder, and salt. Process again until thoroughly mixed (it will look very wet). Add rolled oats and pulse 5-6 more times until the oats are finely chopped but still have some texture. The dough should stick together when pressed between your fingers.
  3. Crumble the dough evenly over the base of the tart pan. Starting 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. Poke dough with the points of a fork 5-6 times.
  4. Bake crust for 8-10 minutes or until slightly firm and somewhat puffed. Remove from oven and allow to cool completely (about 20 minutes).
Serving Size:

1 slice (174g)

Calories 430
Total Fat 31 g
Saturated Fat 21 g
Cholesterol 0 mg
Sodium 85 mg
Total Carbohydrates 38 g
Dietary Fiber 5 g
Sugar 25 g
Protein 7 g