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

Vegan no-bake blackberry tart

theveganharmony

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

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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.