Blackberry-Blueberry and Coconut Cream Mini Tarts

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These bite-sized desserts are guaranteed to please any crowd. An assortment of bright berries help form the coconut cream in these dairy-free and gluten-free tarts.

Blackberry-Blueberry and Coconut Cream Mini Tarts


    For the Crust:

  • 1 cup almond flour
  • 1 cup pecans
  • 1 cup Medjool dates, pitted
  • 1 tsp cinnamon
  • Splash of water
  • For the Filling:

  • 2 cups coconut yogurt
  • 1/2 cup California Giant Blackberries
  • 1/2 cup California Giant Blueberries
  • 1/2 cup California Giant Raspberries
  • Toppings:

  • Chocolate shavings
  • Berries + Mint


      • Preheat your oven to 300F. Blend all the crust ingredients into a food processor and mix until all the ingredients are mixed together and well incorporated - creating a big dough ball.
      • Now mold the crust dough into the holes of the muffin tin and bake for 13-15 minutes, or until the dough becomes golden brown. Let them cool before adding the filling.
      • Add all the filling ingredients into a small bowl and mash the berries until they have broken down and are well incorporated. Now fill the muffins with the berry-cream, and the toppings! Store in the fridge and enjoy!
Blackberry-Blueberry and Coconut Cream Mini Tarts

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!