Right back when I first started cooking without sugar, this quick and easy treat is the first cake I made to satisfy my sweet tooth. This tart is not only sugar free, but also super low in carbohydrates for a cake. Most flours, even the gluten free ones, are super high in carbohydrates. For this tart we just use almond flour and coconut oil to make a dough – sweet, tasty and low-carb.

Ingredients:

For the base: 

• 2 cups almond flour 

• ¼ cup extra virgin coconut oil  - melted 

For the filling: 

•  2 ½ cups mixed berries - frozen or fresh  

•  ¼ cup chia seeds 

Whipping cream - optional

Preparation:

For the base: I use a non stick cake tin 20cm diameter. 

1. Cover the base with a thin coat of unmelted coconut oil (use your fingers as if you were using butter). 

2. In a bowl, mix the almond flour with the melted  coconut oil by hand until it forms a dough. 

3. Place in the cake base and bake at 160 C for about 10 minutes or until golden color. Don’t go too far, this cooks very quickly. 

For the filling: 

1. In a saucepan, add all the berries and cook on low for 30 minutes or until it forms a marmalade-like consistency. Stir every minutes or so. Set aside to cool.

2. Once the berries are cool, add the chia seeds and mix well. 

3. Add the mix to the cake base and let it rest in the fridge for 30 minutes before serving.

Tip: If you eat dairy, serve with whipped cream on the side. Don’t be tempted to add any sugar or honey to the cream – the berries make this tart incredibly sweet. Enjoy!