Summer time encourages the use of seasonal fruit, this time I chose raspberries and blueberries. Even if you don’t feel skilled enough to bake cakes, this recipe should be easy for you. You can prepare the crust in a few minutes, then add the fruit layer with jelly and … that’s it! 🙂
I blended desiccated coconut with dates, prunes, pumpkin seeds, and coconut oil. I pressed the mixture onto the bottom of the cake pan and refrigerated for at least 1 hour. Meanwhile, I dissolved the gelatin in warm water, added raspberries and blueberries and blended until smooth. Then I stirred in maple syrup and put aside to cool. I poured the jelly onto the cooled crust and added a few fresh raspberries.
I topped the tart with blueberries, lavender, and refrigerated for about 1-2 hours 🙂