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.
The Refined Sugar-Free Blueberry & Earl Grey Dessert Tart Recipe:
Vegan Earl Grey Blueberry Tart
Ingredients
Raw Base:
- 1 cup almonds
- 1 cup shredded coconut or in my case I used the leftover coconut meal after making coconut milk
- 5 dates
- pinch of salt
- 1 tBsp coconut oil only if needed when the base is not sticky
Vegan Tart Filling:
- 1.5 cups full fat coconut cream
- 1 cup blueberries
- 1 tBsp earl grey tea
- 1/4 cup maple syrup
- 1 tBsp corn starch
- 2 tsp agar agar
- 1 tsp vanilla extract
Decoration:
- a handful of blueberries
- a handful of dragon fruit balls
- 1 tBsp shredded coconut
- edible flowers optional
- 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. 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.
- 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
Nutrition
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:
How much coconut oil should go into the crust?
So sorry for such a late reply. I’ve updated my blog post now. Sorry for the confusion!
Not sure if my last comment went through – I pressed the back button too quickly!
Can you blend the blueberries first, then add to the saucepan, and then strain?
By the way, I made your recipe twice already and my parents, who don’t like sugary desserts, always finish this tart the same day I make it! It’s such a great recipe!!
Sorry for such a late response. Suddenly discovered a whole bunch of comments in need of answering! So glad you’re enjoying the recipe! I think I’ve become a bit tart obsessed recently too!
I can’t imagine there being an issue with that. I tend to just smash them in the pan because the heat softens the berries, allowing them to release the juice easily. However, I’d imagine if they’re pre-blended then that would work too 🙂
The aesthetic result of this cake is spectacular. Since all the ingredients are healthy and good, I am sure it is also delicious. I’ll try to cook it, even if I’m a bad cook!
That’s great!
Hi Elena,
Thank you so much for your comment. I was a delicious dessert. I do hope you make it at home. 🙂
The aesthetic result of this cake is spectacular. Since all the ingredients are healthy and good, I am sure it is also delicious. I’ll try to cook it, even if I’m a bad cook!
That’s great! 3lena
Thank you so much for your comment. I was a delicious dessert. I do hope you make it at home.
Omgosh this looks so beautiful I can’t wait to make it! Is coconut cream different from full fat canned coconut?
Thank you so much <3
If the canned one is called 'coconut milk' then yes it is quite different. Coconut cream is a lot thicker and richer, whereas milk is a similar consistency to other 'milks'
Hi,
I made this tart yesterday. Although I like it (maybe could be slightly sweeter), it doesn’t look pretty. The color is a kind of brown/grey//mauve. I would like to make it as a birthday cake for a friend. Any suggestion?
I’m about to edit my blog post now – I used an earl grey & blue cornflour tea blend so that may have affected the colour ( like how butterfly pea flowers would – so these could also be used as a natural colourant ( just a tsp in with the tea) ).
The other main thing that can affect the colour is whether or not you use fresh or frozen blueberries.
The tart looks and sounds delicious and I plan on making it soon for a weekend gathering. Quick question… In one of your pictures, it shows coconut oil being added to the base, but it is not listed in the ingredients. How much do you use?
So sorry for the delay in getting back to you! I’ve had some issues with blog comments recently but finally fixed it!
I’ve fixed that on the post now. The 1tbsp of coconut oil is optional, just in case the crust isn’t sticky enough to form the base with just the dates
One tip is to soak the dates in boiling water for 10 minutes if they’re not soft. This will soften them up and make them stickier for the base mix 🙂
Thank you! I can’t wait to try it!
Hi, I saw your video on Instagram for this recipe, and it showed you putting coconut oil in the crust, but I don’t see that mentioned here. Should I put coconut oil in the crust and how much?
So sorry for the delay in getting back to you! I’ve fixed that on the post now. The 1tbsp of coconut oil is optional, just in case the crust isn’t sticky enough to form the base with just the dates. Another tip is to soak the dates in boiling water for 10 minutes if they’re not soft. This will soften them up and make them stickier for the base mix 🙂
I finally managed to get this made tonight, but too late to eat it. Mine is a darker colour, which I suspect is because the tea has made it browner – any thoughts on how to avoid that? Less tea? Also, it was tasting too rich/coconutty, so I squeezed in the juice of a lemon that happened to be on the bench and I think it’s the perfect touch to set off the flavour! Hopefully we can eat it tomorrow night. Unfortunately dragon fruit is out of season here, so I’ll try decorating with star fruit instead. 🙂
I’m about to edit my blog post now – I used an earl grey blue cornflour tea blend so that may have affected the colour ( like how butterfly pea flowers would). Whether you use fresh or frozen blueberries can also change the colour.
Thanks for the lemon tip ! 😀
This is truly delicious! Thanks for the great recipe!
This dessert is really very yummy. I tried it at home. Everyone loved it.
Hi, is it possible to make this without agar agar? I find the taste of it very strong but Im worried it’ll totally change the recipe if I exclude it. Substitution maybe ? Thanks !
You could try to use vegetarian gelatin or xanthan gum 🙂
Hello, I’m getting ready to make this and I can’t wait. I do have a question; do u leave it in the tart pan or remove it after it’s cooled in the fridge?
Hi Jessica,
Thank you so much!
After the tart has cooled off in the fridge, you can remove it from the tart pan. I usually put it on a serving dish/plate. You could, of course, keep it in the tart pan but then it might be a little more difficult to cut the slices. 🙂
Hi,
The video includes milk whereas the same is not included in the recipe. Do we only add coconut cream or coconut cream with milk.
Hi Jessica, Sorry about that. Both coconut cream or coconut milk work. Sometimes I use coconut cream alone and sometimes I mix both cream cream and coconut milk.
Hello! I really loved this recipe!! Tasted amazing. I was wondering about the brand of your blender (mine has finally kicked the bucket XD), and what you used to press the crust onto the pan. Looked way easier than using a glass. Have a wonderful day!
I’ve used a variety of blenders over the years that have had wonderful results- Blendtec, Vitamix, Ninja, and now I largely use my Nutramilk for everything ( link on my shop page, including a £50/$50 discount code). I think it all depends on your price range 🙂
and, it’s actually something used for cocktail making that I picked up at some point because I liked the way it looked. I think it’s called a muddler.
Hi, how do you take this out of the pan?
I use a loose-bottomed pan, which allows me to just push it up and out of the tin 🙂