Go Back

Vegan no-bake blackberry tart

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

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

Instructions
 

Crust

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

Blackberry cream

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

Blueberry cream

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