Vegan No-Bake Blueberry Coconut Tart
Ingredients
Base
- 1 cup almonds
- 1/2 cup pitted dates
- 1 tablespoon coconut oil
Filling
- 2 cups full fat coconut milk
- 1/2 cup blueberries
- 1/2 cup maple syrup
- 1 tablespoon cornflour
- 2.5 teaspoons agar or vegan gelatine
Preparation
Whizz the base ingredients in a blender until fine and crumbly
Press the mixture into a tart casing so it is compacted and set in the freezer while making the filling
Add the blueberries to a pan on low heat and mash them to make a coulis
Once all the juice is out, strain out the bits and stir the juice into the coconut milk
Mix together all the ingredients, apart from the coconut milk mixture, so powders are dissolved and heat on low to medium heat in a pan
As the mixture starts to boil and thicken, add in the coconut milk berry juice blend and stir until combined
Leave the mixture to cool to room temperature, transferring to a fresh large bowl to speed up the process
Pour the filling over the base and leave to set for 1 hour in the fridge before decorating
Tips
You can leave the berry bits in for extra berry flavor and texture, if you don't mind the overall finish not being as smooth
Taste as you go! You may want to add more sweetener depending on how sweet the berries are
