Raw Berry Tart with Coconut Cream
Ingredients
- 3/4 pound Medjool dates
- 2 cups hazelnuts (1/2 pound)
- 1/4 cup almond flour
- Gray sea salt
- 1/2 cup coconut oil, melted and cooled
- 1 1/2 cups (12 ounces) unsweetened coconut cream (see Note)
- 2 tablespoons agar flakes (see Note)
- 1/4 cup confectioners’ sugar, plus more for dusting
- 12 ounces blackberries and/or raspberries
- Microbasil (optional), for garnish
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