This is, undoubtedly, the perfect summer treat. With those always awesome summer berries, with a dash of COYO, you really can’t go wrong!

I love berries, I know, I know, I keep mentioning it! And literally yesterday I picked up a delectable box of strawberries from local supermarket – I know that they were going to be great because they smelt sooooooooooooooooooooo good!

After a night spent in A&E with a damaged arm, the inevitable tiredness that follows and the nagging pain, you can’t image the good feeling when I awoke to the sun streaming through my window. Whilst I love the rain there is nothing like a good dose of sunshine to start getting you back on your feet!! Especially when you need that all important vitamin D to heal damaged bones!!!

The sun it also reminded me that earlier this summer, when berries first came into season, I experimented with some amazing recipes berry recipes I have been gradually sharing with you, and before summer, and more importantly berry season ends, I really ought to share them!

This Raw Berry Tart is light, delicious, and amazingly healthy. Plus I can promise you that if you are not feeling 100% it will perk you up in no time!

So grab your berries, for all of those that need it, a beautiful assistant, and let’s get baking! :D

Raw Berry Tart  Prep Time: 10-15 mins Serves: 8-10

Ingredients: Base: ½ Cup Medjool Dates ½ Cup Ground Almonds ½ Cup Desiccated Coconut   Coconut Cream Filling: 1 Cup CoYo 1 tbsp. Maple Syrup 1 tsp. Powdered Vanilla   Topping: ½ Cup Strawberries ½ Cup Raspberries  ½ Cup Blueberries

Instructions:      1)      Blend the dates until smooth. Stir in the ground almonds, and desiccated coconut. Press into the base of a lined 8 inch tart tin.      2)      Stir together the coyo, maple syrup and vanilla. Spoon over the base.      3)      Sprinkle the berries over the top.   Optional: Drizzle with a raspberry coulis ;)