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Frozen Blueberry Tart [Vegan, Gluten-Free]

Floral, salty, crunchy, icy, juicy, fruity, creamy, minty, and maple-y … this tart is all of those elements in one bite! It's easy to make, can be made the night before a gathering, and when garnished with a mound of fresh berries and mint, it's quite the show-stopper! After you make this tart once, you'll be inspired to create it using different fruits and flavors.

Frozen Blueberry Tart [Vegan, Gluten-Free]

This Recipe is :

Dairy FreeVegan


For the Filling:

  • 1 13.66-ounce can organic coconut milk, full fat
  • 12 ounces frozen organic blueberries, thawed
  • 2 tablespoons pure maple syrup

For the Whipped Cream:

  • 1 13.66-ounce can full-fat organic coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

For the Crust:

  • 3 tablespoons coconut oil, melted (plus more for greasing pie pan)
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsweetened shredded coconut
  • 2 cups almond flour
  • 1 tablespoon organic lavender buds
  • 1/4 teaspoon salt


To Make the Filling:

  1. Combine all the ingredients in the bowl of a stand mixer. Beat on medium-high until mixture comes together, and blueberries are well blended.
  2. Pour into the prepared crust, and place in the freezer while you prepare the whipped cream.

To Make the Whipped Cream:

  1. Carefully open the can of chilled coconut milk, being careful to keep it level.
  2. Scoop the thick coconut cream into a large bowl of a stand mixer. Save the coconut milk liquid for another use.
  3. Beat the coconut cream for 3-5 minutes on high speed, until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using.

To Make the Crust:

  1. Preheat oven to 350°F.
  2. Melt together coconut oil and maple syrup. Remove from heat and add vanilla. Set aside.
  3. In a food processor, pulse together the coconut, almond flour, lavender buds, and salt until finely ground.
  4. Add liquid mixture to almond-coconut mixture in the food processor. Pulse until coarse crumbs form (dough should clump together when squeezed).
  5. Transfer dough to a greased 9-inch pie pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  6. Bake in center of oven until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely, at least 1 hour.






I’m Quelcy (like Quell the Sea), and my little kitchen companion, Julep, is never far from my side. I’m a Pittsburgh-based food & prop stylist, recipe developer, event designer, photographer and creative. Since the launch of my boyfriend’s urban farm, I’ve also added “part-time farmer” to my list! I combine all of these elements on my food blog. With The Grains depicts a way of living in harmony with nature, with the seasons, with respect for well worn rolling pins and tattered recipes. With The Grains inspires ways to share time and attention to the tiniest details, with those we love.



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221 comments on “Frozen Blueberry Tart [Vegan, Gluten-Free]”

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