Raw Red Berry Orange Love Tart

This tart tasted like summer, and made winter a little more bearable.  It was wonderful with a little raw strawberry ice cream, but if you have coconut cream on hand that would be delicious too!

Raw Red Berry Orange Love Tart
Makes one 8 inch tart

Crust:
1 cup finely shredded dried coconut
1/2 cup ground flaxseed
3/4 cupsbuckwheat groats, sprouted and dehydrated (or additional coconut)
1/4 tsp sea salt
3/4 cup soft medjool dates, pitted (if not soft, soak them until they are and drain them)
2 Tbsp chopped raw red beet

Filling:
1 1/2 cups organic raspberries
3 soft, pitted medjool dates (if not soft, soak them in water and drain them before using)
3 Tbsp chia seeds
1 Tbsp blood orange zest
1 Tbsp blood orange juice
a pinch sea salt
1 Tbsp raw coconut nectar or raw agave nectar (optional, depending on how sweet you like it)
1 tsp pure vanilla extract

4 small blood oranges, peeled and sliced widthwise
2 cups organic strawberries, sliced
2 cups organic raspberries

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Add the beets and blend until incorporated.  Press the dough into the bottom of a 8 inch removable bottom tart pan lined at the bottom with parchment, and place in the fridge.
Add the cup of raspberries to a high speed blender or food processor with dates, and puree until smooth.  Stir in the chia seeds, orange juice and zest, sea salt, coconut nectar, and vanilla.  Stir in the half the blood oranges, and berries.  Spread the mixture into the tart crust. Top off with the remaining fruit, decoratively, then place in the fridge.  Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve!