Fresh Berry Tarts

By Chef: Hannah Mendenhall
Posted: July 20, 2012


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Enjoy this delicate and enchanting recipe by Hannah Mendenhall of Immer Wachen. She has combined a crust of almonds, flax, buckwheat flour, coconut oil and maple syrup with a creamy cashew filling sweetened with fresh honey and flavored with lemon juice and vanilla extract. The result is a blend of perfectly balanced flavors and texture. For the best effect use a combination of fresh summer berries like blackberries, raspberries, strawberries, and marionberries.



  • 2 c almonds (soaked and dehydrated)
  • 1 c golden flax seed
  • 1 c coconut oil
  • 1/2 c *buckwheat flour
  • 2 T maple syrup
  • 1/2 t Celtic Sea salt


  • 4 c cashews (soaked)
  • 1 c raw honey
  • 1/2 c lemon juice
  • 2 t vanilla extract


1. First, make the crust by grinding the flax seeds and dehydrated almonds into a flour and mixing with other ingredients in a food processor

2. Press into tart pans and refrigerate until firm.

3. For the filling, process or blend all ingredients until creamy. Pour into crust and let set and then/or top with fresh berries and enjoy!


*buckwheat flour can be made by taking soaked and sprouted buckwheat groats, drying them, and grinding them in a food processor or coffee grinder.