For the base:
300g blanched almonds
16 medjool dates
2-3 tbsp. RAW Organic Virgin Coconut Oil
2 tbsp. RAW Organic Pure Blossom Honey
1 tsp. lemon essence or 2 tsp. lemon zest
Pinch of salt
For the filling:
3 cans full fat coconut milk, turned upside down and left in the fridge overnight
60-80g RAW Organic Pure Blossom Honey
1 tsp. lemon essence (optional)
Pinch of salt
Approx. 250g raspberries
Approx. 100g blueberries
Grease a 12x8 inch tart tin with a bit of coconut oil.
To make the base, grind the almonds into a fine meal in a food processor. Add the dates, 2 tablespoons of coconut oil, honey, lemon and salt and blend until the mixture is well combined and slightly sticky. If it still feels too dry add one more tablespoon of coconut oil.
Press into your prepared tin, trying to get an even base and pressing the mixture up the sides as well. You may have a tiny bit of leftover dough. If so, roll into an energy ball! Put the base in the fridge for an hour minimum or until ready to assemble.
Open the cans of coconut milk. They should have separated, with the solid cream at the bottom and the water at the top. Pour the water out (this can be used in smoothies) and scoop the solid part into a mixing bowl. Use an electric whisk to whip the coconut milk until it is smooth and free of any lumps. Add the honey, lemon and salt, whisk again and taste for sweetness.
Spoon the coconut cream mixture into your base. Decorate with the berries in the shape of the American flag!
Store in the fridge.