Ingredients

The following ingredients have 3 Servings
  • 3/4 cup rolled oats
  • 2 cups unsweetened shredded coconut
  • 1 cup date paste
  • 1/2 tsp ground ginger ((or cinnamon))
  • Pinch of salt ((optional))
  • 2 cups frozen mixed berries
  • 2 tsps arrowroot starch ((cornstarch or tapioca starch works too))
  • 1 tsp lemon juice
  • Optional: 2 tbsp coconut sugar

Instruction

  • Preheat the oven to 350F.
  • In a mixing bowl, add all the ingredients for the crust. Stir to combine.
  • Press half of the crust mixture into the bottom of an 8×5″ baking dish (or a loaf pan) lined with parchment paper. Save the other half for topping.
  • In a blender or food processor, combine all the filling ingredients. Blend until the berries are broken down into small pebble-sized chunks.
  • Pour the berry mixture on top of the crust. Press down firmly.
  • Crumble the remaining half of the crust mixture on top pressing down lightly.
  • Bake for 40 minutes at 350F or until the top is golden brown. 
  • Cool for at least 30 minutes before slicing and serving with optional ice cream. Keep leftovers in the fridge for up to a week.