Instructions

Granola Crust

1. Preheat the oven to 350°F/180°C and lightly grease a round tart pan, 10 inches in diameter with a loose bottom. Set aside for now.
2. Drain the water from the dates and then add the dates to a blender or food processor and process until you get a thick, chunky date paste. Stop the blending to scrape down the sides of the blender as needed. 
3. Add the date paste to a medium sized mixing bowl along with the coconut flakes, nuts, seeds, oil, cinnamon, and vanilla extract. Mix everything together until combined. 
4. Press the granola mixture into the prepared tart tin. Press into the bottoms and sides. If the granola is too sticky to handle, wet your hands with a little bit of water. Transfer the pan to the oven and bake for 10-12 minutes or until the edges are golden and crispy.
5. Remove from the oven and let cool in the tray completely before adding the coconut cream & fruit. 

Coconut Cream + Berries

1. If you're using a can of coconut milk make sure it's one that has been kept in the fridge overnight. This allows the cream to harden so that it separates from the water and you can easily scoop it out.
2. Carefully scoop out the solid cream and place in a metal or glass mixing bowl (something cold) and try your best not to get any of the water.
3. Beat the coconut cream on a medium to high speed for a couple of minutes until it becomes whipped and airy. Taste the whipped cream to decide on whether or not you want to add a little sweetener. Whip for another couple of minutes to fully incorporate the sweetener if you added any.
4. Spread the whipped coconut cream over the crust, using the back of a spoon to evenly spread if out. Place in the fridge or freezer for 10 minutes to let the coconut cream harden.
5. Arrange and press the fruit into the coconut cream. Place back in the fridge until ready to serve.