Summer Berry Tart

Makes 8 to 10 mini tarts

Crust -

1/2 cup shredded coconut (Used the toasted coconut for a different taste)
1 cup medjool dates, pitted
1/2 lemon, zest and juice

Put ingredients in a food processor and pulse into a fine, sticky texture. Take 2 inch size ball of mixture and form into little tart shells, pinching evenly with thumb and index finger. Chill while preparing filling.

Filling -

1 cup berries of choice
5 to 6 medjool dates, pitted
1/2 orange, zest and juice

Place ingredients into a food processor and blend smooth. Place a dollop into each tart shell and top with your favorite contrasting berry. Chill in fridge for at least an hour to set.