Description
A vibrant, no-bake tart that blends tart blackberries with calming floral lavender in a smooth, creamy filling on a rustic almond-oat crust.
Ingredients
Scale
For the Crust:
1 cup dehydrated oat flour
1 cup almond flour (dehydrated almond pulp)
1/3 cup raw almonds
1/3 cup maple syrup
1 tsp vanilla essence
1 tbsp bee pollen (optional)
2 tbsp melted coconut butter
For the Topping:
3 cups fresh blackberries, blended and strained
1 tbsp culinary lavender flowers
1/2 cup hot water (for steeping lavender)
1/2 cup raw cashew nuts
1/4 cup melted coconut oil
1/4 cup agave nectar
1 tsp vanilla essence
1 tsp vegeset powder
Pinch of salt
Instructions
- To begin, gently lay a reusable and kitchen-safe liner across the base of a 12-inch circular tart tin or fluted flan pan before pressing in your crust. Line a 12-inch tart pan with a natural, eco-friendly sheet to lift the dessert out easily and reduce waste. This protective layer should be set in place before pressing the dough into the pan, ensuring a smooth baking experience and making cleanup much easier later on. This simple preparation step helps you avoid the hassle of the tart sticking to the bottom and keeps the base intact when it’s time to take it out—no crumbling or mess, just a clean lift every time.
- Prepare the crust: In a food processor, blend oat flour, almond flour, almonds, and bee pollen. Add maple syrup, coconut butter, and vanilla essence. Blend until the mixture sticks together.
- Press the crust into the pan firmly and evenly. Chill in the freezer while preparing the topping.
- Infuse ½ cup of hot water with lavender blossoms by letting them soak for five minutes, allowing the flavors to meld. Strain and let cool to warm temperature.
- Blend the topping: In a high-speed blender, combine lavender tea, strained blackberry puree, agave, coconut oil, vanilla, vegeset, and salt. Blend. Add cashews last and blend until smooth.
- Assemble the tart: Pour filling into the chilled crust and smooth out evenly. Tap to remove air bubbles.
- Chill the tart in the refrigerator (or freezer) for at least 2 hours until firm.
- Garnish with fresh blackberries, edible flowers, or lemon zest before serving.
Notes
- To make it vegan: Skip the bee pollen.
- Nut-Free: Replace almonds and cashews with sunflower seeds or silken tofu.
- Texture tip: Blend thoroughly for a silky finish.
- Keep it chilled in the refrigerator, where it stays fresh for around three days. Freeze for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Cakes Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 298 kcal
- Sugar: 15 g
- Sodium: 22 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg