Blueberry Almond Tart – Vegan Dessert

My youngest daughter is a blueberry addict. Regardless of the season, you will always find a glass bowl full of rinsed and ready to eat blueberries in our refrigerator. It always makes me smile when I walk in and catch her with the fridge door wide open, munching on just a couple blueberries at a time. For a 14 year old – I am half amazed that she wouldn’t rather be drinking soda by the liter, but then I remember she used to order side salads and yogurt parfaits instead of Happy Meals.

SOul Fresh Blog Blueberry Almond Tart – Vegan Dessert

With the summer starting to come close to an end, I was excited to find blueberries on sale for 99 cents a pint.  I mean, for a moment I was picturing paying $4 to $5 for a pint of blueberries once they were out of season.

Naturally, we bought about 15 pints over the course of a couple days. We tend to go big or go home. I will never forget when pineapples went on sale also for 99 cents and we ended up with pineapples hiding in every cupboard we could find space in.

At any rate, we spent a couple days making blueberry preserves and blueberry muffins together, and then prepped and froze the rest of our stockpile for future goodies.

SOul Fresh Blog Blueberry Almond Tart – Vegan Dessert
I consider myself fortunate to have had so many dinners together as a family. With sports or clubs or work or even just cell phones, I think that one thing we have been able to do consistently is to have most dinners together as a family.

Our oldest daughter who turned 18 this past year, recently moved into her own apartment. After the first couple of weeks of her getting settled in, we decided we needed to start a new tradition. Like most families – Sunday Night Dinner is now a thing. You know – like you can’t just make mac and cheese for dinner, it has to be legit if someone is making the trip one time that week.  And not only does the dinner itself need to be special, it has now become the expectation that yes, there will be dessert.

SOul Fresh Blog Blueberry Almond Tart – Vegan Dessert

I knew I wanted to use some of our stockpile of frozen blueberries, and went on a pinning spree most of Sunday morning as I had waited until the last minute for inspiration to strike me. I found the usual cheesecake, crumble, lemony cake, and more. I just could not find that one recipe. You know – the one where you are sitting in pajamas, browsing pinterest with warm lemon water and not really feeling like baking anything? But then you find that one recipe that is just like hello…get up and make me now.
I’ll blame my comfy couch.

I got just the inspiration I needed from Jenna over at eat, live, run . After taking stock of ingredients I had on hand and not being able to shake another tart recipe out of my head – I decided to experiment.

SOul Fresh Blog Blueberry Almond Tart – Vegan Dessert
I was excited to have a reason to use my new coffee bean grinder. I quit coffee months ago – but after grinding flax seeds by hand and getting sad results when turning nuts into powder, the coffee bean grinder was at the top of my wishlist for my birthday. My hubby never fails.

SOul Fresh Blog Blueberry Almond Tart – Vegan Dessert

For the crust, I made almond flour from slivered almonds and mixed in some old fashioned oats. Add to this some baking powder, salt, a quarter cup of fairly solid coconut oil, and finally agave. I love agave. Who doesn’t?

Mix the ingredients together in a medium sized bowl. Once the ingredients are mixed consistently – press them into the bottom of a greased 9″ springform pan. Bake for 15 minutes at 400 degrees.

While your crust is baking, begin to make the blueberry topping. I added 2 cups of blueberries with a half cup of organic sugar and a half cup of water to a saucepan, over medium heat. As the topping came to a boil, I also added in the juice from one fresh lemon.
SOul Fresh Blog Blueberry Almond Tart – Vegan Dessert
Once the ingredients were at a boil, I removed the pan from the stovetop and turned the heat to low. I mixed 2 teaspoons of cornstarch into 2 teaspoons of water, and once consistent – added the entire contents to the topping. At this time I moved the pan back onto the low heat and stirred continuously as it simmered for about 5 minutes.

Once the crust has cooked completely and looks golden brown – remove from the oven and pour the topping over the warm crust. Place the pan in a freezer – I lined the shelf with a thick kitchen towel to avoid any damage to the shelving from the hot pan. Freeze for 2 hours, removing about 15 minutes prior to serving. Sprinkle slivered almonds across the top and serve – storing any leftovers in the refrigerator.

SOul Fresh Blog Blueberry Almond Tart – Vegan Dessert

Blueberry Almond Tart – Vegan Dessert


    For the Crust
  • 1 cup Almond Flour*
  • 3/4 cup Old Fashioned Oats
  • 1/4 cup Agave
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup Solid Coconut Oil
  • For the Filling
  • 2 cups frozen blueberries
  • 1/2 cup organic sugar
  • 1/2 cup water
  • 1 lemon - juiced
  • 2 tsp cornstarch + 2 tsp water
  • Other
  • 2 cups slivered almonds


  1. Heat oven to 400 degrees
  2. Mix all ingredients for the crust into one medium sized mixing bowl.
  3. Once mix is consistent, press into the bottom of a greased 9" springform pan.
  4. Bake crust at 400 degrees for 15 minutes.
  5. Mix frozen blueberries, water and sugar into a saucepan.
  6. Cook on medium heat until mixture comes to a boil.
  7. Add in the juice from one lemon.
  8. Mix the cornstarch and water in a small bowl and add to the blueberries.
  9. Lower heat and simmer for 5 minutes, stirring continuously without crushing the blueberries until thick.
  10. Once crust is golden brown and baked through, remove from oven and pour thickened blueberry topping over crust.
  11. Place immediately into freezer, careful not to melt or damage shelving.
  12. Freeze for 2 hours.
  13. Remove 15 minutes prior to serving and sprinkle with slivered almonds.
  14. *Make almond flour from slivered almonds, reserving one cup to garnish the top.

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