I’ll be honest here, I am a really big fan of America! I mean I married a man from Texas who serves in the Navy, named our golden retriever Liberty (we call her Libby), and have an American flag hung on our wall as a back drop.  Smoked ribs and hamburgers are my favorites and one day I want a big wrap around porch with wooden rocking chairs and a white picket fence.  I believe in freedom and patriotism and entrepreneurship.  American right?!

The 4th of July is about celebrating that freedom and being thankful for those who fight and have fought for our daily freedoms.  Free to barbecue in our backyards, free to spend the day at the beach, free to roast s’mores, and free just to enjoy life—the beauty, colors and people around us.

“It will be celebrated with pomp and parade…bonfires and illuminations, from one end of this continent to the other.”

And…the 4th of July would not be complete without sipping on some blackberry mojitos, grilling hamburgers, and making a red, white and blue dessert.  This summer berry tart is bursting with patriotic colors and sweet flavors of honey and berries.  It is a nut and refined sugar free dessert making it a great option to bring to a party!

As a special treat for 4th of July, I am giving my summer ebook A Backyard Summer: Grain, Gluten, and Refined Sugar Free Recipes for Summer Entertaining away for 50% off! There are great repines for pulled pork, strawberry lemonade slushies, lemon tart, mayo-less cole slaw and creamy chocolate ice-cream—all perfect for your 4th of July festivities! Enter the code “patriotic-eats” at checkout (expires midnight Monday, July 7th).

Happy 4th of July from Colorful Eats!

Red, White and Blue Summer Berry Coconut Tart {grain free, nut free, refined sugar free}

A grain gluten, and nut free summer berry tart made with shredded coconut and sweetened with raw honey for a healthy version of this classic favorite dessert.  A creamy filling topped with colorful summer berries.

makes 1 tart (13 3/4″ x 4 1/4″ x 1″)

Coconut Tart Crust

• 1 1/2 cup coconut flakes, finely shredded*
• 1 tbsp coconut flour
• 3 tbsp coconut oil
• 2 tbsp raw honey
• 2 tsp vanilla extract
• pinch of salt

Cream Filling

• 4 oz full fat cream cheese, softened at room temperature
• 6 oz heavy cream
• 2 tbsp raw honey
• 1 tbsp lemon juice

{1 pound mixed berries to garnish—raspberries, blueberries and blackberries}

Directions

• Preheat oven to 350 degrees F.
• Mix together coconut flakes and flour.  Drizzle in oil, honey and vanilla mixing until all ingredients are incorporated.
• Spoon coconut mixture into tart pan.  Use the tips of your finger tips to spread, evenly pressing into the bottom and sides of the pan (it will be very dry and crumbly).
• Bake for 8-10 minutes or until coconut begins to turn golden brown.  While the crust is cooling, use whip together all cream filling ingredients until soft, foamy peaks begin to form.
• Allow crust to cool completely, about 20 minutes, then pour in cream filling, smoothing out the top with a spatula.
• Garnish with berries by gently pressing berries into cream filling.  Refrigerate for 2 hours.
• Remove from tart pan, slice and serve.  Best served slightly chilled.

*I highly recommend using Let’s Do Organic and they are the best and finest shred of coconut.  Other shredded coconut will not produce a fine “pastry like crust.”

{Shared with gluten free wednesdays}