Bursting with natural berry flavor and wholesome ingredients, this quick and easy tart is a beautiful dessert that’s sure to satisfy your sweet cravings.

Makes one 9″ tart pie OR 9-12 bars. 

Ingredients:                                                                     

Shortbread crust

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/3 cup real maple syrup
  • 1/3 cup melted coconut oil or melted ghee (clarified butter) if not a vegan.

Berry Filling

  • 3 cups raspberries, strawberries, or blueberries, organic if possible
  • 2 tablespoons real maple syrup
  • 3 tablespoons tapioca starch mixed with 1 tablespoon cold water. You can substitute with arrowroot starch.

OR use 3/4 cup organic low-sugar fruit preserves as the filling and skip directions 5 through 7

Crumb Topping

  • 1/4 shortbread mixture from the crust
  • 1/4 cup chopped nuts: pecans, hazelnuts, walnuts, or almonds

OPTIONAL: Glaze to drizzle on top:

  • 1/4 cup coconut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2-4 tablespoons coconut or almond milk

Directions:

  1. Preheat oven to 350°F.
  2. Grease a 9-inch springform pie pan and set aside. For bars: Line a 9-inch x 9-inch metal baking pan with parchment paper, leaving an overhang, to easily lift and slice the bars cleanly.
  3. In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil.
  4. Stir together until everything is well mixed and evenly incorporated.
  5. Press 3/4 of the mixture evenly into the bottom of the pan (the other 1/4 will be used for the topping) and bake for 12-15 minutes, until golden brown around the edges.
  6. While the base is baking, make the filling: In a saucepan, combine the berries and maple syrup and cook over medium heat, mashing the berries to break them down.
  7. Cook for about 10 minutes, then add tapioca slurry and continue cooking until the mixture is very thick and no large berries remain. It will be about 1 cup of filling.
  8. Scrape mixture into a small bowl and refrigerate until needed.
  9. Once the base is baked, let it cool for 5 minutes.
  10. While the base is cooling, add the chopped nuts to the remaining dough and mix well.
  11. Spread the berry sauce / preserves on the shortbread base, then sprinkle the dough/nut mixture on top as evenly as possible. Press down gently to make sure it stays in place.
  12. Bake for 20-25 minutes, or until golden brown. If it isn’t golden, then put it under the broiler for 1 minute and watch that it doesn’t burn!
  13. Let cool before glazing.
  14. To make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla, and dairy-free milk. Add the milk as needed until smooth.
  15. Drizzle over the top.
  16. Slice and serve with dairy-free vanilla ice cream.

Enjoy!                                              

  • Free of Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, and Refined Sugar.
  • Vegan & Paleo Friendly!

For More Recipes, go to www.LisaStimmer.com