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Fresh Berries + Whipped Coconut Cream Tart


For the Tart Shell:

  • 3 cups Almond Flour
  • 2/3 cup Unsweetened Shredded Coconut
  • 3 tablespoons Stevia In The Raw®
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 5-6 tablespoons butter or Coconut Oil

For the Filling:

  • 2 cans Coconut Cream refrigerated overnight, 14 oz.
  • 2 tablespoons Stevia In The Raw®
  • 2 tablespoons Vanilla Extract + the seeds from 2 Vanilla Beans
  • 4 cups Fresh Berries washed and sliced, I used strawberries and blueberries
  • 1/4 cup Stevia In The Raw®
  • 1/2 cup Water


  • Preheat the oven to 350 degrees.
  • In a food processor, pulse together the almond flour, unsweetened coconut flakes, salt, Stevia In The Raw, cinnamon and butter. The mixture should look like large moist crumbs, and it should stick together when you pack it down.
  • Scoop 1/6 of the mixture into each tart pan, and press the dough firmly into place using your fingers or a tart tamper.
  • Bake for 14-17 minutes until the shell is a light golden brown.
  • Allow to cool completely.
  • While the tarts are cooling, make a simple syrup by boiling 1/4 cup of Stevia In The Raw and 1/2 cup of water. Allow to cool slightly and then pour the syrup over the berries. Toss to lightly coat the fruit with the syrup.
  • Prepare a double batch of coconut whipped cream following the recipe on Gimme Some Oven, and add the seeds from 2 vanilla beans.
  • Top the cooled tart shells with a layer of vanilla coconut whipped cream and simple syrup glazed fruit.
  • Garnish with more whipped coconut cream if desired.