Description
This silky vegan tart features a homemade almond-crusted base, tart blueberries, and floral Earl Grey. A no-bake recipe that sets overnight, delivering a vibrant, dairy-free dessert with a tropical twist.
Ingredients
1 cup almonds
1 cup coconut meal
5 medjool dates, pitted
Pinch sea salt
1 tbsp coconut oil (optional)
1.5 cups coconut cream
1 cup blueberries
deep-frozen and thawed
1/4 cup maple syrup
1 tbsp earl grey tea
1 tbsp corn starch
2 tsp agar-agar
1 tsp vanilla extract
Instructions
Blitz 1 cup almonds in a food processor until medium crumbs form
Add 1 cup coconut meal, 5 dates, and a pinch of salt; process until sticky clumps form
Add coconut oil if the mixture is crumbly; reprocess 10–15 seconds
Press the mixture evenly into an 8-inch tart tin with a removable bottom
Chill the crust for 30 minutes to firm up
Steep 1 tbsp earl grey tea in 1/2 cup boiled water for 5 minutes; strain liquid completely
In a saucepan, mix 1.5 cups coconut cream with 1/4 cup maple syrup, steeped tea, and 1 tsp vanilla
Cook over medium heat, whisking slowly until the mixture just
Notes
Use blanched almonds for a golden crust
Coconut meal can be substituted with shredded coconut
Soak dates for 10 minutes for a stickier mix
Agar-agar can be used in place of cornstarch in humid climates
Set the tart in the refrigerator overnight for optimal firmness
- Prep Time: 15
- Category: Trend Recipes
- Method: No-Bake
- Cuisine: Modern Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg