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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.