From The Heal Your Gut Cookbook.
Crust:
1 c. crispy nuts (I used 1/3 almond, 1/3 cashew and 1/3 pecan)
1 c. unsweetened shredded coconut
3 medjool dates
Filling:
1/4 c. lemon curd
Topping:
1 c. mixed berries
Combine crust ingredients in a food processor and process until it forms a paste. Spread evenly into a 10-inch tart pan. Refrigerate for 30 minutes.
Spread lemon curd over chilled crust and arrange berries on top. Keep refrigerated until ready to serve.
