Coconut Berry Tartlets

A light, healthy and tasty alternative to more traditional desserts that’s packed with healthy nuts and seeds and topped with fresh tart berries.

This fresh fruit tart made with a base full of healthy seeds and nuts is quick and simple. A no-cook, no-fuss dessert that will satisfy sweet tooths and the health conscious alike.



  • ¼ cup sunflower seeds
  • ¼ cup golden linseeds
  • ¼ cup macadamia nuts
  • ¼ cup almond meal
  • 1 tbsp chia seeds
  • ½ cup pitted dates
  • ½ vanilla bean, seeds scraped
  • ½ tsp ground cinnamon
  • 2 tbsp coconut oil


  • 2 x 400ml cans of coconut cream
  • 1 cup mixed berries


Step 1.

To make the base, put all the ingredients together in a food processor and process until smooth. The mix should stick together when pressed, but you don’t want it to be too wet or sticky, as it won’t hold together. If it isn’t sticky enough, add some extra coconut oil. If it’s too wet, add more almond meal.

Step 2.
Divide the mix between four individual tart tins with loose bases, then press the mixture into the base and up the side of each tin to form a tart shell. Put the tins in the freezer to firm up the bases.

Step 3.
To make the whipped coconut cream for the filling, chill the cans of coconut cream in the fridge overnight. About half an hour before you’re ready to start work, put a mixing bowl in the freezer to chill. Open the chilled cans of coconut cream and spoon the thick layer of cream off the top and into the chilled bowl. Using an electric mixer, whisk the chilled cream until soft peaks form.

Step 4.
To serve, take the tart cases out of the freezer, remove them from the tins, and then gently spoon in the whipped coconut cream and top with the berries.


Makes 4


Clean Living: Eat Clean All Year by Luke Hines & Scott Gooding
Published by Hachette Australia. RRP $29.99.