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Antioxidant-rich Berry Tart Recipe

Recipe by nutritional therapist and CNM graduate Beata Devlin

This lovely berry tart is loaded with antioxidants, omega 3 fatty acids and lots of beta-carotene and Vitamin C. It is easy to make and can be used as a birthday or special occasion cake.



  • 2tbsp chia seeds (soak in ½ cup water for about 5 minutes)
  • 1 cup hazelnuts (blend to flour consistency)
  • ½ cup gluten-free flour
  • 1tbsp raw honey (or maple syrup or coconut nectar for a vegan option)
  • ½ cup olive oil

Preheat oven to 200°C. Put all the ingredients into a bowl or mixer, and mix well. Make a round ball out of the dough and press into a 20cm, baking paper lined cake form. Bake for 15-20 minutes and leave to cool before adding the toppings.


  • 2 sweet potatoes (steam in oven on 180°C for 40 minutes or until soft, scoop out the flesh and allow to cool)
  • ½ cup soaked cashews (soak in water for 1 hour)
  • 7 dried apricots (soak in water for 1 hour)
  • 4tbsp raw cocoa powder
  • 1tbsp coconut oil
  • 5tbsp cashew (or other plant) milk
  • 1tsp raw honey (or vegan option)


  • Raspberries, blueberries and strawberries or other seasonal berries.
  • Pour over some liquid chocolate (warm up 1tbsp coconut oil, 1tbsp cocoa powder and 1tsp honey).


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