It’s rare in the whole foods world to find something pure white that isn’t processed, but coconut gives this a beautiful pristine white shade that had me thinking this would be perfect for bridal showers and baby showers alike. It’s super easy to customize according to color for the occasion as well, simply pick a fruit with the right color for your themed occasion. The other thing I love about this dessert is I developed it to be allergy friendly on purpose (refined sugar free, dairy free, grain free, and nut free)! I used to think it was absolutely impossible to make a dessert that actually tastes like dessert once you start eliminating all the usual dessert suspects. I’ve been know to say on a number of occasions ‘dairy free, sugar free… = flavor free”. And… it does seem that often so called healthy desserts taste kinda bland and I’d rather just go without. But this is simply not the case when you get creative, and in this case super creative! It’s been a long process learning how to make healthier desserts that actually taste good, but the journey has been well worth it! I got a request for a ‘cheesecake-like dessert’ a few months ago that would be dairy free and nut free, so in other words pretty much impossible! But I really gave it some thought, and while this is by no means a cheesecake, it has a pleasant tang and a creamy filling that has me completely addicted! The crust for this dessert comes together really fast in the food processor. The food processor is your best friend when it comes to making healthier no-bake desserts. When I do coconut or nut based crust that are no-bake, I always line the tart pan with plastic wrap first. I’ve never had any success trying to get a crust out without the lining. You want to use a tart pan with a removable bottom so that you can easily remove the finished tart and place it on a serving plate or cake stand. The filling starts with making a coconut whipped cream which will be thick and fluffy. After you add in the lemon juice it will look a bit looser, but don’t worry because the gelatin will thicken the filling right up during the refrigeration time! Next you pour the filling into the prepared crust and cover it with plastic wrap to refrigerate. It only needs 3-4 hours of refrigeration, but I find it’s easiest to make this dessert the day before and then just top it with berries right before serving. After chocolate and caramel (of course), lemon is one of my favorite flavors, especially in the summertime! Lemon pairs perfectly with strawberries, but it’s also perfect with every other berry, and it makes a great partner to perfectly ripe peaches as well! No reviews
