Raw Blackberry-Ricotta Tart

Its so raw, that its frozen.

Not exactly what you'd expect in the winter, but I am tooling with date-based recipes at present.

INGREDIENTS:

CRUST 

2 c pitted Medjool dates (about 12)

¼ c water

 ...

1c rolled oats

¼ c unsweetened shredded coconut

½ c slivered almonds

pinches of sea salt and ground cloves

¼ t ground cinnamon

¼ c water

DAIRY FILLING

2c part skim ricotta cheese

½ c plain Greek yogurt

1T local honey

1t orange zest

¼ t vanilla

TOPPING

2c+ blackberries, rinsed and dried

DIRECTIONS:

Use a food processor (or, less preferably, a blender) to combine dates with water until mostly smooth.

Add the rest of the dry ingredients to the mix.  Use as much of the 1/4 c water as necessary.  Blend until well combined and moist.  Smooth this crust mixture into a pie or tart pan, smoothing it up onto the sides a bit.  Cover with plastic wrap and refrigerate for at least a couple hours.  I refrigerated overnight.

Later, mix together the dairy layer until smoothly combined.  Smooth over the crust and add whatever fruit topping you want.  Allow to freeze for a good 2 hours-- long enough so the Dairy layer is solid enough to be cut, but not so long that the berries become little ice rocks.

If you don't consume it all after the 2 hours in the freezer, cut the rest into slices (it will be impossible to cut once its frozen solid), place back in freezer, and be aware it will need to thaw out a bit before eating later.  Makes a lovely breakfast the next morning!