We’re headed up to my family house in Maine this weekend to celebrate the 4th and I couldn’t be more excited! Ever since moving to New York, we haven’t been able to get up there as much, so whenever we have a long weekend, we jump at the chance to spend to head up. It’s kind of the best of all worlds, we get our family fix, our ocean fix, our beach fix and our relaxation fix.

Honestly, we’re not the most festive when it comes to the holidays, but I know many of you are, so I wanted to give you a fun, healthy dessert recipe that was not only appropriate for 4th of July celebrations, but also seasonal and perfect all summer long.

These frozen berry tarts are the ultimate sweet treat on a hot day. They taste like mini ice cream cakes, but are totally healthy, vegan, gluten-free and don’t require any cooking (<— the best part!). Plus, they only use 5 ingredients!

We start with the base layer which is a nut-based crust made from dates and pecans. This is a common theme in many no-bake desserts, and for good reason. These nut crusts are tender and sweet, with just a little crunch and pair perfectly with the creamy texture of vegan custards and cheesecakes.

I love the combination of dates and pecans because I find that they both have mild caramel undertones, so I think they truly complement each other. But if you’re not into pecans, no problem, you could easily substitute your favorite nut(s) to use instead.

The next layer we get to with these berry tarts is the filling. Unlike most no-bake custards/cheesecakes, we’re not using cashews in the filling, but instead it’s a blend of the coconut meat from Thai young coconuts and maple syrup. It’s ends up being incredibly creamy, a bit lighter than the cashew-based ones, and with a simple coconut flavor.

If you’re a coconut lover, then this dessert will be perfect for you. But I do know some of you aren’t big fans of coconut, so I would say use a filling like this one and substitute a blend of coconut butter and water if you can’t find the Thai young coconuts.

To make it 4th of July ready, I just topped the mini tarts with sliced strawberries and fresh blueberries, but you could use any fruit that you have on hand. Stewed peaches, cherries, raspberries, etc., would all be phenomenal.

While it might taste like a decadent, over-the-top treat, these frozen berry tarts are anything but. They’re filled with healthy fats from both the nuts and the coconuts, are naturally sweetened from the dates and maple syrup, and carry with them all the amazing benefits of coconut. Coconut is know to…

• Naturally boost energy
• Support immune function and healthy digestion
• Promote thyroid function
• Improve good cholesterol (HDL) and support cardiovascular health
• Help keep our hair shiny, our nails strong and our skin smooth

…and it tastes pretty freakin’ delicious too!

Now you have a nutritious and delicious dessert that you can enjoy all summer long. And I’m not kidding when I say it tastes like an ice cream cake. With that nutty crust and fluffy filling, it’ll taste like you’re eating something you shouldn’t be, but rather you’ll be nourishing your body with tons of amazing nutrients. So go ahead and eat dessert all summer long, your bikini body will still be there for you!

Your turn…

What are you favorite summertime treats? I’m thinking about sharing some popsicle and ice cream recipes! Would that be something you’d like to see? Let me know in the comments below what you think!

xo Alyssa

5.0 from 1 reviews

No-Bake Frozen Berry Tarts

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Prep time

90 mins

Total time

1 hour 30 mins

Author: Alyssa Rimmer

Serves: 10 - 12

Ingredients

• 1 cup medjool dates, pits removed
• 1 cup pecans (or nuts of choice)
• Flesh from 2 Thai young coconuts, water reserved
• 3 tablespoons pure maple syrup
• ½ teaspoon ground vanilla powder
• ¼ cup coconut water (or more as needed)
• Berries or fruit for topping

Instructions

1. Add the dates and pecans to the bowl of a food processor. Process on high until crumbly and the mixture is sticky enough to squeeze into balls.
2. Cut strips of parchment paper and use them to line a 12-cup muffin tin.
3. Scoop 2 tablespoons of dough into the bottom of the each cup and press it firmly with your fingers. Repeat with remaining dough. Refrigerate the crusts for 30 minutes.
4. Meanwhile, make the filling by cracking the top of the coconut with a large knife, reserving the coconut water. (you can also sometimes have the store do this for you)
5. Scoop the flesh out of the coconuts with a metal spoon and pick through the meat to remove as many of the little pieces of husk as you can.
6. Transfer the meat to a high powered blender along with the syrup and vanilla. Blend on high until smooth, adding coconut water as needed to thin it out. You want it to be a little thicker then sour cream.
7. Remove the crusts from the freezer. Spoon about 2 tablespoons of the filling on each crust (depending on the size of your coconuts, you might not be able to fill all the crusts). Top each with berries or fruit of choice. Return to the freezer for at least one hour, but preferably a little longer.
8. Let sit at room temperature for just a few minutes before serving.*

Notes

*These really must be frozen to serve. They don't hold up well if thawed completely, so enjoy as a frozen dessert or you'll have a mess on your hands :)

3.5.3208

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