Crust

  • 1/2 Cup raw almonds
  • 1/4 Cup coconut flour
  • 1/4 Cup coconut oil
  • 3 Tablespoons maple syrup
  • 1 Tbsp. cocoa powder
  • 1/4 Tsp. fine grain sea salt
  • 1/2 Cup rolled oats

Chocolate Coconut Cream Filling

  • 8 Ounces dark chocolate, chopped
  • 1 3/4 Cups full-fat coconut milk
  • * For an optional quick filling, use one (3.9 ounce) package instant chocolate pudding mixed with 1 3/4 cup full-fat coconut milk

Lady Bug Decoration

  • 1 Package (6 ounces) Blueberries, about 20
  • 1 Package (6 ounces) Blackberries, about 15
  • 1 Package (6 ounces) Raspberries, about 42

Chocolate Coconut Cream Filling

  1. Shake can of coconut milk well before opening. Heat the coconut milk over medium-low just until it begins to steam and bubble at the edges of the pan. Don’t allow it to scorch.
  2. Place chopped chocolate in a medium mixing bowl and pour the hot coconut milk over it. Let sit for 5 minutes then whisk on high with an electric mixer for 4-5 minutes. Pour the chocolate coconut cream mixture into prepared tart shell and spread evenly.
  3. Refrigerate for 1 hour or until firm.

Lady Bug Decoration

  1. Decorating ideas: To keep your tart looking perfect, cut it into eight slices with a sharp knife before adding the decoration. When decorating, berries should touch on all sides but not be squished in tight. Snack on any remaining leftover berries as you decorate your tart!
  2. Starting at the six o’clock position, use about 8 blueberries to make a straight line ¾ of the way toward the twelve o’clock position. Use about 11 more blueberries to make a semi-circle that touches the straight line. Fill the semi-circle with about 9 blackberries on placed their sides. To make the lady bug’s spots place three more blackberries on the left and three more blackberries on the right of the straight line. Line the remaining edge of the crust with about 18 raspberries resting on their open ends. Follow along the semi-circle and both sides of the straight line with about 14 raspberries. Fill in the rest of the space with about 10 more raspberries.
  3. Carefully lift the tart (along with the removable base) from the pan and serve immediately.

Blackberry-Citrus Granola Bowl

Blackberry Breakfast Granola BowlIngredients

  • 2 cups 2% reduced-fat milk or plain, unsweetened almond or soy milk
  • 1 cup uncooked steel-cut oats
  • 1 tablespoon cocoa nibs
  • 1 tablespoon pure maple syrup
  • 1 cup Coconut-Buckwheat Granola
  • 1 cup blackberries
  • 1 cup red grapefruit and blood orange segments

How to Make It

Step 1

Combine milk and oats in an airtight container; seal. Refrigerate 8 hours or overnight.

Step 2

Add cocoa nibs and maple syrup to oat mixture. Divide oat mixture evenly among 4 bowls; top evenly with granola, blackberries, and citrus segments.


Fresh Blackberry Granita with Lemon Syrup

Blackberry Granita with Lemon SyrupIngredients

  • 2 lemons
  • 1 1/2 cups water
  • 1 1/3 cups sugar, divided
  • 2 tablespoons dark rum
  • 1/4 teaspoon salt
  • 1 1/2 pounds fresh blackberries
  • 2 thyme sprigs
  • 1/4 cup warm water
  • Grated lemon rind (optional)

How to Make It

Step 1

Using a vegetable peeler, remove strips of rind from lemons; reserve. Juice 1 lemon. Place 1 1/2 tablespoons lemon juice, 1 1/2 cups water, 1 cup sugar, rum, salt, and blackberries in a blender; blend 2 minutes. Strain blackberry mixture through a fine sieve over a 13 x 9-inch glass baking dish, pressing on solids with a spatula until only seeds remain. Discard seeds. Cover and freeze 4 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

Step 2

Combine reserved rind strips, remaining 1/3 cup sugar, and thyme in a medium bowl; muddle 1 minute. Let stand 10 minutes. Add 1/4 cup warm water to rind mixture, stirring with a whisk until sugar dissolves. Strain mixture through a sieve over a bowl; discard solids. Place 1 cup granita in each of 8 dessert glasses; drizzle 1 tablespoon lemon syrup over each serving. Sprinkle evenly with grated lemon rind, if desired.


Seared Salmon Salad with Beets and Blackberries

Ingredients

  • Seared Salmon and Blackberry3 tablespoons olive oil, divided
  • 4 (6-oz.) salmon fillets
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 (6-oz.) golden beets, peeled and cut into 1/2-in. wedges
  • 1/4 cup water
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon grated lime rind
  • 2 teaspoons fresh lime juice
  • 1 (5-oz.) pkg. mixed baby greens
  • 1 cup fresh blackberries, halved
  • 1/4 cup torn fresh mint

How to Make It

Step 1

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, skin side down, to pan; cook 4 minutes on each side or until done. Remove from pan.

Step 2

Place beets and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 6 minutes or until tender. Drain.

Step 3

Whisk together remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, rind, and juice in a small bowl. Combine beets, greens, blackberries, and mint in a large bowl. Add vinegar mixture; toss. Place 2 cups salad on each of 4 plates; top each serving with 1 fillet.


Blackberry-Almond Cobbler

Ingredients

Blackberry Almond Cobbler

  • Filling:
  • 4 cups fresh blackberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • Cooking spray
  • Topping:
  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.8 ounces almond meal flour (about 1/2 cup)
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg, lightly beaten
  • 4 tablespoons butter, melted and cooled
  • 2 cups vanilla light ice cream

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare filling, combine first 4 ingredients in a large bowl, tossing to coat. Pour mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray.

Step 3

To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add egg, stirring to combine. Add butter, stirring just until moist.

Step 4

Drop batter by teaspoonfuls onto blackberry mixture. Bake at 375° for 30 minutes or until topping is lightly browned. Cool 10 minutes. Serve with ice cream.


Frozen Blackberry-Lemon Chiffon Pie

Frozen Blackberry Lemon Chifon PieIngredients

  • 1 1/2 cups graham cracker crumbs (about 12 crackers)
  • 3 tablespoons butter, melted
  • 2 tablespoons 2% reduced-fat milk
  • Cooking spray
  • 3 cups blackberries
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • 6 tablespoons water
  • Fresh blackberries (optional)
  • Fresh mint sprigs (optional)

How to Make It

Step 1

Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch spring-form pan coated with cooking spray.

Step 2

Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.

Step 3

Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.


Tart-Sweet Lemon Blackberry Pancake Topping

Blackberry Lemon Pancake ToppingIngredients

  • 1 1/2 tablespoons lemon curd
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon sifted powdered sugar
  • 1/3 cup blackberries
  • 1 tablespoon fresh mint or basil leaves

How to Make It

Combine lemon curd and milk; drizzle over pancakes. Top with sugar, blackberries, and mint.


Basil, Blackberry, and Grilled Chicken Salad

Blackberry & Grilled ChickenIngredients

  • 2 (8-oz.) boneless, skinless chicken breasts, trimmed
  • 1/4 cup extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • Cooking spray
  • 2 tablespoons white balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 4 cups packed baby arugula (about 4 oz.)
  • 3 ounces fresh basil, stems removed and large leaves torn in half (about 2 packed cups)
  • 1/4 cup slivered red onion
  • 6 ounces fresh blackberries
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
How to Make It
Step 1

Preheat grill to medium-high (about 450°F). Brush chicken with 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill grate coated with cooking spray. Grill, uncovered, until a meat thermometer inserted in thickest portion registers 160°F, 5 to 6 minutes per side. Let stand 5 minutes; cut into slices.

Step 2

Whisk together remaining 3 tablespoons oil, vinegar, honey, mustard, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add arugula, basil, and onion; toss gently to coat. Divide salad evenly among 4 plates; top evenly with chicken, blackberries, and cheese.


Blackberry Icebox Cake

Blackberry Icebox CakeIngredients

  • 8 ounces of Blackberries, fresh or frozen
  • 3/4 cup granulated sugar
  • 3 tablespoons of water
  • 8 ounces of Cream Cheese, softened
  • 2 2/3 cups of heavy cream
  • 5 tablespoons of Raw Honey
  • 2 tablespoons of Lemon Zest
  • 2 tablespoons of Lemon Juice
  • 6 Graham Crackers

Directions

  1. In a medium saucepan over medium-high heat, bring blackberries, sugar, and water to a boil. Reduce heat to medium and simmer, stirring frequently, until mixture begins to thicken and resembles a loose jam, about 8 minutes.
  2. In large bowl with an electric or stand mixer with a whisk attachment, beat cream cheese until creamy. Add heavy cream, honey, lemon zest and juice. Beat until cream has thickened and soft peaks form.
  3. Line a 9 x 5 inch loaf pan with plastic wrap, leaving overhang on all sides. Fill the bottom evenly with a layer of whipping cream (about ¾ cup). Place graham crackers in a single layer, breaking to fit when necessary on top of the cream layer then top with another layer of cream. Top cream with 3 tablespoons of blackberry mixture and spread gently to cover. Cover blackberries with a layer of cream mixture and top with a layer of graham crackers. Repeat layers until the pan is full ending with graham crackers. Cover with plastic wrap and refrigerate overnight.
  4. When ready to serve, remove the cover and place a serving plate inverted on top of the pan. Holding both the plate and pan flip so the cake is on top. Carefully remove the loaf pan and discard the plastic wrap. Slice and serve.

Blackberry Freezer Jam

Blackberry freezer jamIngredients:

  • 3 1/4 cups mashed blackberries
  • 1/4 cup freshly squeezed lemon juice
  • 1 box Sure Jell Pectin
  • 1 cup light corn syrup
  • 4 1/2 cups granulated white sugar

Directions:

  1. In a large pot (off the stove), mix the blackberries and lemon juice together, and sift in the pectin a little at a time while stirring.
  2. Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7 to 10 minutes.
  3. After the 30 minutes, stir in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (it should be good to go when the jam reaches 100 degrees. Or you can just rub it between your fingers to make sure you don’t feel any grains). If it is cooked longer it will be quite runny.
  4. Pour the jam into clean plastic containers or glass jars and place in the fridge and/or freezer.
  • Jam lasts about 3 weeks in the fridge and up to 6 months in the freezer.

Triple Berry Salad with Sugared Almonds

berry salad with almondsIngredients: ALMONDS:

  • 3 Tablespoons granulated white sugar
  • 1/2 cup slivered almonds

DRESSING:

  • 3 Tablespoons strawberry jam
  • 1 Tablespoon chopped Italian parsley
  • 2 Tablespoons white balsamic vinegar
  • 1/2 teaspoon sea salt
  • dash of freshly ground pepper
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil

SALAD:

  • 1 pound mixed baby greens
  • 1 large avocado, peeled, pitted and chopped
  • 2 whole green onions, finely chopped
  • 1 1/2 cups blackberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups blueberries
  • 3/4 cup Gorgonzola cheese crumbles

Directions:

  1. Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.
  2. In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.
  3. In a large bowl, place the greens, avocado, green onions, blackberries, strawberries and blueberries. Toss them with the dressing. Add almonds and Gorgonzola crumbles. Toss lightly and serve.

Tips:

  • feel free to switch out the Gorgonzola crumbles for goat cheese or feta cheese.

Lamb Chops with Blackberry-HaBanero Glaze

Lamb Chops with Habanero GlazeIngredients:

SALSA:
2 large yellow bell peppers
6 Tablespoons freshly squeezed orange juice
1 cup roughly mashed fresh blackberries
2/3 cup finely chopped onion
1/4 cup freshly squeezed lime juice
1 fresh habanero chile, stemmed and minced
3/4 teaspoon salt
CHOPS:
2 Tablespoons canola oil
2 Tablespoons honey
2 cloves garlic, minced
12 well-trimmed loin lamb chops (about 3 pounds total)
salt and freshly ground black pepper

Directions:

1. Prepare salsa: Roast bell pepper on preheated grill or under a preheated broiler, turning it occasionally, until the peel is lightly but evenly charred. Transfer to a paper bag- close tightly and steam until cool. Rub away the burned peel, stem and core the pepper; and chop.
2. In a medium bowl, combine chopped pepper, orange juice, blackberries, onion, lime juice, habanero and salt. Cover and let stand at room temperature to blend the flavors for 2 hours. Adjust seasoning before serving.
3. Prepare chops: In a small heavy saucepan over low heat, warm the oil. When it is hot, add the 1 1/4 cups of the salsa (it may spatter slightly). Stir in honey and garlic. Simmer, uncovered, stirring often, until the salsa has thickened slightly and looks more cooked than raw, about 7 minutes. Remove from heat and cool. Reserve 1/2 cup of the blackberry mixture.
4. In a 13×9-inch Pyrex pan, combine remaining blackberry mixture and chops. Cover and marinate, turning once or twice, for 1 hour at room temperature or overnight in the refrigerator. (Return chops to room temperature if chilled).
5. Preheat grill to medium-high. Lift chops from marinade and lay chops on the rack. Cover and grill, turning chops once and basting them with the marinade, until it is used up and the meat is done to your liking, about 9 minutes total for medium-rare lamb.
6. Transfer chops to platter or to individual plates. Season with salt and pepper and spoon the reserved blackberry sauce on top of the chops, dividing it evenly and using it all. Serve immediately.