Antioxidant-rich Berry Tart Recipe

Recipe by nutritional therapist and CNM graduate Beata Devlin

This lovely berry tart is loaded with antioxidants, omega 3 fatty acids and lots of beta-carotene and Vitamin C. It is easy to make and can be used as a birthday or special occasion cake.

Ingredients

Tart

2tbsp chia seeds (soak in ½ cup water for about 5 minutes)
1 cup hazelnuts (blend to flour consistency)
½ cup gluten-free flour
1tbsp raw honey (or maple syrup or coconut nectar for a vegan option)
½ cup olive oil

Preheat oven to 200°C. Put all the ingredients into a bowl or mixer, and mix well. Make a round ball out of the dough and press into a 20cm, baking paper lined cake form. Bake for 15-20 minutes and leave to cool before adding the toppings.

Filling

2 sweet potatoes (steam in oven on 180°C for 40 minutes or until soft, scoop out the flesh and allow to cool)
½ cup soaked cashews (soak in water for 1 hour)
7 dried apricots (soak in water for 1 hour)
4tbsp raw cocoa powder
1tbsp coconut oil
5tbsp cashew (or other plant) milk
1tsp raw honey (or vegan option)

Toppings

Raspberries, blueberries and strawberries or other seasonal berries.
Pour over some liquid chocolate (warm up 1tbsp coconut oil, 1tbsp cocoa powder and 1tsp honey).

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