This simple dessert is sure to be a crowd pleaser. Who doesn’t like fresh juicy berries? The crust is simple, and completely paleo. If you don’t have hazelnut meal, you can make your own by running hazelnuts through a food processor until they are finely ground. You could also substitute almonds, walnuts or pecans if you prefer. If you are primal, a dollop of fresh whipped cream would be amazing on these!
1 1/2 cups hazelnut meal
2 Tbsp coconut flour
5 Tbsp agave nectar
1 tsp ground ginger
2-3 tsp coconut oil, melted plus more for the pan
1/2 tsp salt
1 1/2 cups fresh berries like strawberries, blackberries or blueberries
1 tsp fresh lemon juice
1 tsp agave nectar
dash of cinnamon
Make the crust by mixing together all ingredients in a medium bowl, or pulsing in a food processor until a coarse dough forms. You should be able to form tbsp of dough into a ball. If it is still too crumbly add more oil until the proper consistency. Place about 1 Tbsp sized round into each greased muffin tin and press down into the bottom and up the sizes. Bake in a 350 degree oven for 8-10 minutes until shells are golden and crisp. This will make about 9 tarts. Meanwhile hull and slice strawberries, and mix them with the other berries, agave and lemon juice. When tart shells are done take them out of the oven and set the pan on a wire rack to cool. Once shells are cooled completely remove them from the pan by running a knife around the edges to loosen them. This will probably be a delicate task, so be patient! Fill shells with fruit and sprinkle cinnamon over the top. Serve with fresh whipped cream if desired. This dish would also be delicious with other fruits like peaches. Enjoy!