This refreshing vegan tart with three amazing layers, that create a perfect dessert when combined is a perfect sweet treat for all fruit lovers!

Tart is very simple to make and doesn’t take a lot of time, you don’t even have to turn on the oven! All you need is a blender and some cooking. This delicious tart has three layers:

• raw crust, that is the base, that holds together all of the layers,
• juicy blackberry filling that adds an amazing taste to the whole tart and
• very smooth coconut cream with blueberries.

All of the layers are very easy to make, but to make it even easier for you to follow the recipe, we also made a video, that you can find below.

Raw crust

Crust is completely raw and it’s made with just 4 healthy ingredients blended together. These ingredients are:

• dates,
• oat flour (blended oats),
• almond meal and
• hazelnut meal.

Blackberry filling

We love blackberries, so this year we picked a lot and froze them. This way we can use them any time we want to. In our opinion they taste the best when cooked, they just get a better, sweeter taste. For this reason the blackberry cream is made with cooked blackberries mixed with water, maple syrup and corn starch for a perfect taste and texture.

Coconut-blueberry cream

The main ingredient of this top layer is coconut milk, the creamy kind from a can. We added some blueberries for a nice taste and colour. When you add maple syrup, vanilla extract, agar agar and corn starch, you get a perfect smooth blueberry cream.

If you like this tart, make sure to also check out our cherry tart and turmeric tart.

Video

Recipe

theveganharmony

Vegan no-bake blackberry tart

Delicious vegan tart with raw base, juicy blackberries and coconut blueberry cream.

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Ingredients Method

Ingredients

  

Crust

• 140 g dates
• 110 g oat flour (blended oats)
• 50 g almond meal
• 40 g hazelnut meal

Blackberry cream

• 200 g frozen blackberries
• 50 ml water
• 15 g maple syrup
• 6 g corn starch + 15 ml water to mix it

Blueberry cream

• 400 ml coconut milk from a can
• 30 g wild berries
• 30 g maple syrup
• 6 g agar agar
• 5 g corn starch + 15 ml water to mix it
• 1 teaspoon vanilla extract

Method

 

Crust

1. Soak dates in cold water overnight. (If you are in a hurry you can also soak them in hot water for 30 minutes.)
2. Blend presoaked dates into a smooth paste.
3. Add oat flour, almond and hazelnut meal and mix togethter, until you get a nice mixture.
4. Put it in a tart mold and cover bottom and sides of a mold with it.

Blackberry cream

1. Put blackberries, water and maple syrup in a pot and bring to a boil.
2. When it starts boiling, mix in corn starch (previously mixed with 15 ml of water) and keep stiring. Cook for around 3 minutes.
3. Then pour cream on top of the base.

Blueberry cream

1. Put coconut milk, blueberries, maple sirup, vanilla extract and agar agar in a pot and bring to a boil.
2. When it starts boiling, mix in corn starch (previously mixed with 15 ml of water) and keep stiring. Cook for around 3 minutes.
3. Then pour it on top of blackberry cream and let it all cool down.
4. When it hardens you can decorate it as you wish.
5. Store in fridge and use in 3 days.