Servings: 8 servings



1 cup pecan meal or any nut meal–I chose pecan because of its natural sweetness
1/3 cup shredded coconut
1/4 cup almond butter
1/2 tsp vanilla extract
1 tbsp coconut oil for greasing the pan


10 oz. coconut cream
1/2 tsp vanilla extract
2 cups berries or fruit of choice


For the crust:

To make pecan meal, just grind 1 cup of pecans in a food processor.

In a mixing bowl, combine the pecan meal, shredded coconut, vanilla and almond butter. Mix until everything is combined and it forms a crumbly texture.

Coat the bottom of an 8 or 9 inch tart pan with coconut oil. Then press the crust mixture evenly to the bottom of the pan (don’t press into the sides, this crust wont hold).

You can leave the crust raw or if you want a more crispy texture, bake the crust at 375° for 10-15 minutes. Then remove from the oven and let cool.

For the filling:

Be sure you have a can of thick coconut cream. You can also use a can of full fat coconut milk and refrigerate it overnight, then scoop the coconut cream off of the top. Place the coconut cream in a bowl and beat with a whisk until smooth.

Add vanilla to the cream and gently mix. Place the whipped cream or coconut cream over the crust and smooth it out so its even.

Then place the fruit of your choice over the cream. You can make a fancy design or just plop a bunch of berries over it. Either way, it will taste good!


Original recipe credit: