Frozen Blueberry Tart with Lavender Coconut Crust (Gluten-Free & Vegan)

April 2015

Floral, salty, crunchy, icy, juicy, fruity, creamy, minty and mapley… this tart is all of those elements in one bite! This spring inspired tart is easy to make, can be made the night before a gathering, and when garnished with a mound of fresh berries and mint, this tart is quite the show stopper!

Frozen Blueberry Tart with Lavender Coconut Crust (Gluten-Free & Vegan) //

After you make this tart once, you’ll surely have new ideas and inspirations for different versions. I’m already dreaming of swapping the blackberries for pureed peaches in peach season and riffing off my corn popsicle recipe for a dessert with a surprising key ingredient and a pale yellow palette.

Frozen Blueberry Tart with Lavender Coconut Crust (Gluten-Free & Vegan) //

Whether for a crowd, or for your own, sweet, spring and summer indulgences, I hope this tart finds its way to your freezers!


Bon Appétit!

Frozen Blueberry Tart with Lavender Coconut Crust
Gluten-Free with Vegan Option

About this Recipe: You’ll need a food processor or blender for the crust to thoroughly grind and blend the lavender. Use organic lavender buds for the crust (i.e.: food-grade/pesticide-free). Make the tart the night before to ensure it freezes, but if you’re in a pinch, a couple hours will suffice. Pull from the freezer a few minutes before serving (in summer months, serve directly from the freezer). The whipped cream I featured uses dairy, but I offer a vegan option below to make this recipe completely vegan.

Lavender Coconut Crust (Gluten-Free)


3 Tablespoons coconut oil, melted (plus more for greasing pie pan)
2 Tablespoons raw honey
1 teaspoon pure vanilla extract

3/4 cup unsweetened shredded coconut
2 cups almond flour
1 Tablespoon organic lavender
1/4 teaspoon salt

For the Crust:

Preheat oven to 350 degrees.

Melt together coconut oil and honey. Remove from heat, and add vanilla. Set aside.

In a food processor, pulse together the coconut, almond flour, lavender buds and salt until finely ground.

Add liquid mixture to almond-coconut mixture in the food processor. Pulse until coarse crumbs form (dough should clump together when squeezed).

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.

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.


Blueberry Coconut Filling


1 can organic coconut milk, full fat
12 oz frozen organic blueberries, thawed
2 Tablespoons pure maple syrup


Combine all the ingredients in the bowl of a stand mixer. Beat on medium-high until mixture comes together, and blueberries are well blended.

Pour into the prepared crust, and place in the freezer while you prepare the whipped cream.


Whipped Cream

For a vegan version, use the solid component of coconut milk instead of heavy cream. Follow this recipe for a guide.


1 cup organic heavy cream, chilled
1-2 Tablespoons pure maple syrup, to taste
1 teaspoon pure vanilla extract

For the Whipped Cream

Combine all the ingredients in the chilled bowl of a stand mixer. Beat on medium-high speed until stiff peaks form. Spread onto the blueberry mixture using an offset spatula.

Freeze the entire tart overnight. Remove from the freezer about 10 minutes before serving.


Garnish (optional)

fresh organic blackberries
fresh organic blueberries (or thawed frozen blueberries)
organic mint

Add the garnish right before serving. Store any leftovers in the freezer


This Post Has 3 Comments

  1. garland0130

    This looks and sounds amazing! I’ll have to try it out.

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