Go Back

Blackberry white chocolate tart



  • 1 cup gluten free flour or oat flour 
  • 1 cup almond meal
  • 2-3 tbsp pure maple syrup (optional)
  • 1/4 cup coconut oil
  • pinch of salt (optional)


  • 3/4 cup cashews, soaked for 4 hours then drained and rinsed
  • 1 cup fresh blackberries
  • 200g vegan white chocolate
  • 2 canned full fat coconut milk 
  • 1/4 cup pure maple syrup 
  • 1 tsp agar agar powder
  • 1/4 tsp supercolour powder, Sapphire Wolfberry @suncorefoods  For the colour


  • Fresh blackberries 
  • Delaware grapes 
  • Microgreens 



  1. Preheat oven to 180 celsius. Grease a 8"tart pan. Set aside. 
    In a food processor, combine crust ingredients 

    and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.


  1. Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine mesh sieve. Allow to cool.

  2. Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. 

  3. In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. Garnish and enjoy!