Easy Vegan No-Bake Blueberry Tart with Almond Chocolate Crust

Indulge in the delightful combination of flavors with this easy-to-make and vegan No-Bake Blueberry Tart with Almond Chocolate Crust and a touch of vanilla bean paste. This recipe is perfect for those who crave a delicious dessert without the hassle of baking. This tart is dairy free. The almond chocolate crust adds a rich and nutty undertone, while the burst of fresh blueberries combined with the aromatic vanilla bean paste creates a heavenly treat. 

Start by making the almond chocolate crust. In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of cocoa powder, 1 cup coconut flakes, and 1/4 cup of coconut oil. Mix until well combined and the mixture resembles a crumbly texture. Press the mixture firmly into a tart pan, making sure to evenly cover the bottom and sides. Place the crust in the refrigerator to chill while you prepare the filling.

For the coconut filling, heat up the coconut cream in a medium saucepan, stirring well till smooth and uniform. Add the sweetener, agar-agar, vanilla paste and corn starch. Mash the blueberries in the saucepan so they release their juice, giving color and flavor to the mix. Bring to a slow boil and cook for a few minutes until the mix thickens, stirring continuously. When the mixture has become thicker, remove from the heat and pour through a sieve to remove lumps. Pour the filling over the cust and leave it to cool completely. The blue color is darken as it sets.

Once assembled, place the No-Bake Blueberry Tart in the refrigerator for at least 2 hours to allow it to set. This chilling time will help the Agar-agar filling firm up, making it easier to slice and serve. Before serving, you can optionally garnish the tart with additional fresh blueberries, floral petals, and a drizzle of coconut flakes for an extra decadent touch.

In just a few simple steps, you've created a stunning No-Bake Blueberry Tart with Almond Chocolate Crust and Vanilla Bean Paste. The combination of the nutty crust, creamy filling, and juicy blueberries will surely impress your family and friends. Enjoy this refreshing and luscious dessert on any occasion, knowing that it's both delicious and hassle-free.

Easy Vegan No-Bake Blueberry Tart with Almond Chocolate Crust 

Tart Crust:

• 1 cup almond flour

• 1/4 cup of cocoa powder

• 1 cup coconut flakes - I used mix of sweetened and unsweetened, you can skip it too

• pinch of salt

• 1 tablespoon coconut oil

• 1.5 cups full fat coconut cream 
• 1 cup blueberries
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 2 teaspoon agar-agar
• 1 teaspoon vanilla paste

Directions:

In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of cocoa powder, and 1/4 cup of coconut oil. Mix until well combined and the mixture resembles a crumbly texture. Press the mixture firmly into a 9-inch tart pan, making sure to evenly cover the bottom and sides. Place the crust in the refrigerator to chill while you prepare the filling.

• 1 cup almond flour
• 1/4 cup of cocoa powder
• 1 cup coconut flakes - I used mix of sweetened and unsweetened, you can skip it too
• pinch of salt
• 1 tablespoon coconut oil

For the coconut filling, heat up the coconut cream in a medium saucepan, stirring well till smooth and uniform. Add the sweetener, agar-agar, vanilla paste and corn starch. Mash the blueberries in the saucepan so they release their juice, giving color and flavor to the mix. Bring to a slow boil and cook for a few minutes until the mix thickens, stirring continuously. When the mixture has become thicker, remove from the heat and pour through a sieve to remove lumps. Pour the filling over the cust and leave it to cool completely. The blue color is darken as it sets.

• 1.5 cups full fat coconut cream 
• 1 cup blueberries
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 2 teaspoon agar-agar
• 1 teaspoon vanilla paste