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This healthy, refined sugar-free, no-bake vegan Earl Grey blueberry Tart with an almond/coconut base is a delicious easy vegan dessert addition to any afternoon tea or to impress guests this Summer!

It may be fairly obvious by now that I absolutely love tarts and pies of all kinds and I couldn’t wait to share this refined sugar-free, no-bake, vegan earl grey blueberry tart with you all! This tart uses a combination of frozen or fresh blueberries and earl grey to make a delicious, vegan earl grey desert.

Also, feel free to check out my dessert recipes for Vegan Pistachio & Lemon Tart, Vegan strawberry rose tart, Raw Vegan raspberry cheesecake, or even a Raw Vegan pumpkin pie!

Some people have the tendency to believe that if you’re suggesting a no-bake vegan tart then flavour and texture are being sacrificed and it’s true that textures are different. However, I don’t think this is a negative. I can honestly say the flavour of this earl grey blueberry tart is one of my absolute favourites.

The recipe for this earl grey tart is completely dairy-free and yet the coconut cream creates a rich creamy flavour so you’re not missing out on that factor. Plus this recipe is refined sugar-free, using natural sweeteners to provide a lovely subtle sweetness to the vegan tart.

I love the combination of blueberries and earl grey tea; a light fruity note with the homely tea flavour. Plus, the raw vegan almond and coconut base/ crust is absolutely delicious. This blueberry tart is wonderful served alone of with some almond butter ( or other nut butter) vegan ice-cream.

Plus, the actual process for making this no-bake tart is incredibly simple. The crust recipe is as simple as chucking a few ingredients in a blender and can be used for raw vegan recipes as well. The filling simply needs a bit of heating and stirring and then it’s cool down time. Voila!

In terms of storing this tart, simply keep in an airtight container in the fridge for up to 5 days..

How To Make The Earl Grey Tart:

Raw Base Ingredients:

Almonds, shredded coconut (or in my case I used the leftover coconut meal after making coconut milk)

Dates, salt

Coconut oil ( if needed)

Vegan Tart Filling:

Full fat coconut cream

Blueberries ( either fresh or frozen but the colour will change depending on which you use)

Earl grey tea (I used a blend with blue Cornflower, this isn’t necessary but could affect colour)

Maple syrup, corn starch, agar agar, vanilla extract

Decoration:

a handful of blueberries

a handful of dragon fruit balls

shredded coconut

edible flowers (optional)

or any of your favourite fruit or toppings

Steps:

To begin making this earl grey blueberry tart, we start by constructing the base. To do this, blend the almonds in a food processor/blender till a fine crumb. Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture.

Note* If the crust isn’t sticky enough then add a tbsp of coconut oil and this will help it to stick together when chilled. You can also soak the dates in hot water for 10 minutes, this will help them to become more ‘sticky’.





Add the crust dough to a tart pan (8″/20cm) and spread it evenly on the whole surface to create your tart shell. Leave to chill in the fridge, while you prepare the filling.

Note* Use something flat to press it into the base and make sure it’s level along the bottom.

To prepare the earl grey blueberry filling, first heat up the coconut cream in a medium saucepan, stirring well till smooth and uniform. Add the rest of the filling ingredients. Mash the blueberries in the saucepan so they release their juice, giving colour and flavour to the mix. Bring to a slow boil and cook for a few minutes until the mix thickens, stirring continuously.

Note* Depending on whether you use fresh or frozen blueberries, this will change the colour of the tart.





When the mixture is starting to become thicker, remove from the heat and pour through a sieve to remove lumps.

Note* because of the tea in the mix, it’s tricky to use the remaining pulp. If you’re wanting to avoid waste then you could steep the tea in the mixture using a steeper or ‘tea bag’. You can then discard that and when you sieve your blueberries, use them for smoothie bowls, yogrt, porridge etc.





Pour the filling over the crust and leave it to cool completely. Place in the fridge for some time, till the filling is completely set.

As the tart sets and the filling cools down, the colour will deepen (naturally) giving you a gorgeous dark purple!

Decorate with blueberries, dragon fruit balls, shredded coconut and edible flowers or with your favourite toppings. I used blueberries, dragon fruit, edible flowers and a sprinkle of homemade shredded coconut.

Vegan Earl Grey Blueberry Tart This no-bake vegan blueberry tart combines the flavors of blueberries and earl grey tea with a coconut cream base and almond/coconut gluten-free crust. The results are a delicious easy vegan dessert to impress friends and family and for special occasions. Plus, this berry tart is dairy-free, refined sugar-free, gluten-free, no-bake, and absolutely delicious! 5 from 25 votes Print Pin Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 12 Servings Calories: 176 kcal Author: Samira Ingredients Raw Base: 1 cup almonds 1 cup almonds

1 cup shredded coconut or in my case I used the leftover coconut meal after making coconut milk 1 cup shredded coconut or in my case I used the leftover coconut meal after making coconut milk

5 dates 5 dates

pinch of salt pinch of salt

1 tBsp coconut oil only if needed when the base is not sticky 1 tBsp coconut oil only if needed when the base is not sticky Vegan Tart Filling: 1.5 cups full fat coconut cream homemade or tinned 1.5 cups full fat coconut cream homemade or tinned

1 cup blueberries 1 cup blueberries

1 tBsp earl grey tea 1 tBsp earl grey tea

1/4 cup maple syrup 1/4 cup maple syrup

1 tBsp corn starch 1 tBsp corn starch

2 tsp agar agar 2 tsp agar agar

1 tsp vanilla extract 1 tsp vanilla extract Decoration: a handful of blueberries a handful of blueberries

a handful of dragon fruit balls a handful of dragon fruit balls

1 tBsp shredded coconut 1 tBsp shredded coconut

edible flowers optional edible flowers optional

or any of your favourite fruit or toppings or any of your favourite fruit or toppings Instructions Blend the almonds in a food processor/blender till a fine crumb. Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture. *

Add the crust dough to a tart tin (8″/20cm) and spread it evenly on the whole surface. Leave to chill in the fridge, while you prepare the filling.**

Heat up the coconut cream in a medium saucepan, stirring well till smooth and uniform. Add the rest of the filling ingredients. Mash the blueberries in the saucepan so they release their juice, giving colour and flavour 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 crust and leave it to cool completely. Place in the fridge for some time, till the filling is completely set. As the tart sets and the filling cools down, the colour will deepen (naturally) giving you a gorgeous dark purple!

Decorate with blueberries, dragon fruit balls, shredded coconut and edible flowers or with your favourite toppings. Video Notes * If the crust isn't sticky enough then add a tbsp of coconut oil and this will help it to stick together when chilled. You can also soak the dates in hot water for 10 minutes before using them if they seem a little dry, this will help them to become more 'sticky'.

** Use something flat to press it into the base and make sure it's level along the bottom.

*** Depending on whether you use fresh or frozen blueberries, this will change the color of the tart. As well as if you use tea with butterfly pea flowers or not.

**** because of the tea in the mix, it's tricky to use the remaining pulp. If you're wanting to avoid waste then you could steep the tea in the mixture using a steeper or 'teabag'. You can then discard that and when you sieve your blueberries, use them for smoothie bowls, yogurt, porridge, etc. To use the tinned coconut cream , chill a tin of full-fat coconut cream in the fridge overnight. When ready to use, open the tin and scoop out the thick cream- this is what you'll be using. The remaining liquid can be used in smoothies and other baking recipes.

, chill a tin of full-fat coconut cream in the fridge overnight. When ready to use, open the tin and scoop out the thick cream- this is what you'll be using. The remaining liquid can be used in smoothies and other baking recipes. The consistency of this blueberry tart is less creamy than a blueberry cheesecake and more like a set pudding consistency due to the agar-agar. If you'd like a creamy cheesecake consistency then you may prefer this cashew cream-based Earl Grey and Blueberry No-Bake Cheesecake.

You can easily adapt this recipe into mini-tarts by separating the mixture into mini tart pans. The amount you can make will depend on the size of your tins.

separating the mixture into mini tart pans. The amount you can make will depend on the size of your tins. Feel free to adapt the crust to your dietary needs . You can use sunflower seeds for a nut-free version . You may also use a Graham cracker crust if preferred.

. You can use sunflower seeds . You may also use a Graham cracker crust if preferred. You can top the tart with additional blueberry 'sauce'/ compote by simmering blueberries with a little lemon juice ( and optionally lemon zest) and sweetener for a few minutes.

by simmering blueberries with a little lemon juice ( and optionally lemon zest) and sweetener for a few minutes. I like to use tart tins with a removable base, for easy removal. Nutrition Serving: 1 Slice | Calories: 176 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 4 g | Sodium: 22 mg | Potassium: 153 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 7 IU | Vitamin C: 1 mg | Calcium: 41 mg | Iron: 1 mg Tried this Recipe? Tag me Today! Mention @Alphafoodie or tag #alphafoodie

Other Healthy Vegan Desserts You May Like:

You’ve probably realised by now that I’m obsessed with delicious vegan tart recipes. In fact, I’ve already included some alternative vegan tart recipes above in my blog post. If you’re wanting some idea for other vegan desserts then you might like this No-Bake Layered Cherry Cheesecake or these Healthy Cacao & Almond Protein Balls. You may also like these Salted Caramel & Raspberry Vegan ‘Magnum’ Ice-Creams.

To save this healthy no-bake early grey blueberry tart recipe for later: