Prep and time around 30 minutes, chilling time: 3hours
2 ½ cups walnuts
1 ½ cups pitted dates
5 cups fresh or frozen blackberries
3-4 tablespoons honey
1 ½ tablespoons arrowroot powder or cornstarch
2 tablespoons water, or juice from frozen berries
Combine walnuts and dates in food processor. Process until well mixed and ground, but not smooth. Press into a 9 inch tart pan or individual tart cups. Set in refrigerator while making the filling.
If you are using frozen blackberries make sure they are completely thawed. Place 2 cups of the berries, thickener, water or juice in bender. Blend into a puree. Place in a small saucepan along with honey and cook puree over medium heat stirring constantly for about 3-4 minutes. Remove from heat. Mix with rest of the blackberries and fill tart shell. Refrigerate covered for at least 3 hours.