cherry ripe tart

Serves 12

This raw tart is so easy to make and is super healthy. You can use both cherries or raspberries - or a mixture of both - though I prefer just frozen raspberries. Even if you use just raspberries, it still tastes like a Cherry Ripe! If you want to make it even more chocolate-ee, add 1 tablespoon of cacao powder to the base mixture when combining the ingredients in the food processor.

Poppy bakes…

1. Soak
   13 medjool dates in warm water for at least half an hour.
   
   
2. Pit the dates, then combine in a food processor with
   2 cups desiccated coconut.
   
   
3. Press the mixture into a 25cm tart dish and place in the freezer to set.
   
   
4. For the filling, in a food processor, combine
   2 avocados,
   7 tablespoons cacao powder,
   6 tablespoons coconut oil and
   2 cups of medjool dates, pitted.
   
   
5. Add
   2 cups of cherries / raspberries (fresh or frozen) to the filling mixture. Blend for as long as you like, dependent on how chunky or smooth you want the filling mixture to be.
   
   
6. Spoon the filling mixture in to the base and set in the freezer.
   
7. You can garnish with extra cherries / raspberries, and be sure to store in the freezer until ready to eat.