This lovely berry tart is loaded with antioxidants, omega 3 fatty acids and lots of beta-carotene and Vitamin C. It is easy to make and can even be used as a birthday cake. Being free of refined sugar it’s ideal for a kids’ party.

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Vegan Berry Tart

Prep Time1 hr

Cook Time1 hr

Total Time2 hrs

Servings: 6 people

Ingredients

Tart ingredients

2 tbsp chia seeds soak in ½ cup water for about 5 minutes
1 cup hazelnuts blend to flour consistency
1/2 cup gluten free flour
1 tbsp maple syrup
1/2 cup olive oil

Chocolate filling ingredients

2 sweet potatoes steam in oven on 180c for 40 minutes or until soft, scoop out the flesh and allow to cool
1/2 cup soaked cashew nuts soak in water for 1 hour
7 dried apricots soak in water for 1 hour
4 tbsp raw cocoa powder
1 tbsp coconut oil
5 tbsp cashew milk or other plant milk
1 tsp raw honey

Topping ingredients

raspberries
blueberries
strawberries or other seasonal berries
liquid chocolate warm up 1tbsp coconut oil, 1 tbsp cocoa powder and 1 tsp honey

Instructions

Preheat oven to 200c. Put all the ingredients into a bowl or mixer, and mix well. Make a round ball out of the dough and press into a 20cm cake form, lined with baking paper. Bake for 15-20 minutes and leave to cool before adding the toppings.

Notes

Use organic ingredients where possible.

Recipe by Beata Devlin, CNM Nutritional Therapist.