Almond Coconut Crust

1. Toast coconut and if necessary almonds (see notes).
2. Place the dates in the food processor and pulse a few times to roughly chop up the pieces.
3. Then, process until the pulverized dates form a sticky ball that sticks against the side of the work bowl.
4. Add the dry roasted/salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
5. Grease the bottom of an 8″ tart pan with a little coconut oil. Add the crust to the greased pan and use your fingers to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup and piece of parchment to flatten the bottom evenly. (see photo)

Filling

1. Heat coconut oil on low until melted.
2. In a blender, blend the coconut oil, coconut cream, strawberries, maple syrup, vanilla, avocado and beet until thick and creamy.
3. Pour the filling into the prepared tart pan. Smooth over the top. Chill for 2 hours.

Topping

1. Starting on the outside and working your way to the center, place the strawberries in an overlapping circular pattern until the entire tart is covered.
2. In a small pan mix together preserves and 2 teaspoons water. Heat on low until warmed and soft, about 1 minute.
3. Using a brush, brush over tart and refrigerate 10 minutes.

Pop the side away from the bottom and serve.

Store in the refrigerator for up to 3 days.  The flavor and texture are best if you take it out of the refrigerator for 15-30 minutes before serving.