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For the crust:
3 cups almonds
5-7 pitted dates, soaked
1/2 teaspoon sea salt
Put the ingredients in a food processor and pulse until crumbly and sticking together a bit. Dump the contents into a tart pan and press down until the entire bottom is evenly covered. Work the crust up the sides of your tart dish so it can hold the filling in place. Place in frig until you are ready to pour the filling on top.
For the filling:
1 vanilla bean pod, scraped
1 teaspoon of cinnamon
1/4 teaspoon each of nutmeg
Place everything save the coconut, vanilla, and salt into a high speed blender. Blend until smooth. Add the remaining ingredients and blend until everything is incorporated, but do not over blend. Pour the filling atop the crust.
Berries:
1 cup strawberries, sliced
1 cup blueberries
1/4 cup maple syrup / agave
2 tablespoons lemon juice
Wash the berries and place in separate bowls. Divide the remaining ingredients equally into each bowl. Stir to coat the berries in the juice and syrup or agave. Decorate the top of your tart until it’s completely covered. Let the tart sit in the frig for at least an hour to set.
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