Vegan no-bake blackberry tart
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.