Recipe & Photo Credit: Amanda Runnels,

Blueberry Tart:
2 cans full fat coconut cream
6 Medjool dates
1 cup fresh blueberries
2 tbsp raw honey
4 tbsp lemon juice
1 1/2 tbsp gelatin

Sweet Coconut Whipped Cream:
1 can coconut cream with 2 tbsp of the water from the can
1 tbsp honey

2/3 cup Nothing But Coconut flakes
2/3 cup coconut chips
1/2 tbsp coconut oil
2 tbsp raw honey
1 tsp cinnamon
2 tsp coconut sugar
1/2 cup dried blueberries

For the Blueberry Tart:

  1. Boil the dates until soft, and remove the pits.
  2. Process all ingredients in blender until smooth and creamy.
  3. Ladle into serving cups/ dishes, approx 1 1/4 cups per serving.
  4. Refrigerate for at least 1 hour.
  5. Top with coconut “whipped cream” and granola!

For the Coconut Whipped Cream:

  1. Refrigerate can of cream overnight.
  2. Use a spoon to remove the cream from the can and place in a mixing bowl.
  3. Add the coconut water and honey. Use a hand mixer to whip!

**TIP: sometimes the cream can be a bit “gritty” upon beating. Add a bit more coconut water if this is an issue.

For the Granola:

  1. Preheat oven to 350.
  2. In a large bowl, combine coconut flakes and chips.
  3. Melt the coconut oil and honey together, then pour over the coconut.
  4. Add the cinnamon and sugar, and combine well.
  5. Line a large baking sheet with parchment paper.
  6. Spread the granola mixture across the parchment paper.
  7. Bake for 10-12 minutes, stirring halfway through.
  8. Remove from oven and add the dried blueberries, using a spatula or spoon go “stir” them into the granola.
  9. Allow to cool completely before enjoying!