Vegan Coconut Cream Tart With White Peaches And Blu

Name: Vegan Coconut Cream Tart With White Peaches And Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dates, pitted; 1/3 cup raw pumpkin seeds; 1/3 cup raw pistachios; 1/3 cup raw almonds; 1/3 cup unsweetened, finely shredded coconut; 2 tablespoons coconut oil, melted; 1-2 tablespoons water (if needed); 2 14-ounce cans of coconut cream, refrigerated overnight; 1/2 vanilla pod, seeds scraped; Tapioca flour (if needed); 2 cups cups sliced white peaches; 1 cup blueberries

Servings: persons

1 1/2 cups dates, pitted
1/3 cup raw pumpkin seeds
1/3 cup raw pistachios
1/3 cup raw almonds
1/3 cup unsweetened, finely shredded coconut
2 tablespoons coconut oil, melted
1-2 tablespoons water (if needed)
2 14-ounce cans of coconut cream, refrigerated overnight
1/2 vanilla pod, seeds scraped
Tapioca flour (if needed)
2 cups cups sliced white peaches
1 cup blueberries

1
To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
2
Combine, dates and next 6 ingredients (through coconut oil) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
3
To prepare the filling, place the metal bowl of a stand mixer and whisk attachment in the refrigerator to chill for at least 30 minutes.
4
Separate the solid coconut cream from the liquid in each can of coconut cream; discard liquid or save for another use. Place the solid coconut cream in the chilled bowl of a stand mixer fitted with the chilled whisk attachment. Whip the coconut cream, starting at medium speed and gradually moving to high, 6-8 minutes. Stir in the scraped vanilla seeds. If mixture starts to separate, add tapioca flour, 1 tablespoon at a time, until it comes together. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with white peaches and blueberries.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups dates, pitted, 1/3 cup raw pumpkin seeds, 1/3 cup raw pistachios, 1/3 cup raw almonds, and more.

Yes, Vegan Coconut Cream Tart With White Peaches And Blueberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Coconut Cream Tart With White Peaches And Blueberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions