1cup2-12 oz. cans chilled* unsweetened coconut milk
12oz.blackberriesor berry of your choosing
In a medium bowl, cover the dates with water and let soak for 2 hours; drain. Pit the dates.
In a food processor, pulse the almonds until coarsely chopped. Add the dates, almond flour, a pinch of salt and 6 tablespoons of the coconut oil and pulse until the dough just comes together.
Press the dough into a 9-inch pie pan (about 1/4-inch thick), pressing the mixture all the way up the sides of the pan. Freeze the crust until firm, at least 1 hour.
Meanwhile, remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
Place hardened cream in your chilled mixing bowl. Beat for 5 minutes with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth - about 2 more minutes.
Spread coconut cream mixture all over the tart shell, leaving a 1/4-inch border, and top with berries.
Loosely cover the tart, and refrigerate for one hour to allow cream to set up. Serve cold.
*Chill your coconut milk in the refrigerator at least 8 hours or overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. It's also helpful to chill your mixing bowl for at least one hour before whipping.