I love how frozen berries look just like gems, and that is showcased in this recipe. Here’s a challenge: try not to eat all of the almond caramel before putting it in your crust. —EvE
SERVES 8 TO 12
CRUST
2 cups (240 g) walnuts
2 cups (300 g) raisins
ALMOND CARAMEL FILLING
¼ cup (45 g) almond butter
¼ cup (60 ml) melted coconut oil
¼ cup (60 ml) maple syrup
½ tsp ground cinnamon
TOPPINGS
3 cups (750 g) frozen berries (or however much you want)
½ cup (75 g) goji berries
FOR THE CRUST
Pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it sticks together, forming a dough. Press it into a tart tin. Put it in the fridge and let it set for about 2 hours.
FOR THE ALMOND CARAMEL FILLING
Blend all the filling ingredients until smooth, adding water if needed. Spread it gently into the bottom of your tart crust and then let it harden in the fridge for 30 to 60 minutes. Now top the tart off with all the berries, slice and serve!
*SEE PHOTO INSERT