Nut-free Blueberry Torte

Recipe by Carolyn McCormack and Monika VincentCourse: Dessert


Prep time




  • Base
  • 1 cup sprouted and dried buckwheat or
    1/2 cup ground flax seeds
    1 cup dried coconut chips
    1/2 cup soaked pitted eates

  • Filling
  • 1 1/2 cup young coconut meat

  • 2 cups thawed blueberries

  • 1/2 tsp vanilla

  • 1/2 cup coconut nectar

  • Juice of 1 lemon

  • Pinch high mineral salt

  • 100 g coconut butter

  • Optional extra 1/2 cup blueberries

  • Topping
  • 1 cup thawed blueberries

  • 2 Tbsp chia seeds

  • 2 Tsp coconut nectar


  • Base
  • In food processor, grind the buckwheat
  • to a flour. Add ground flax seeds and
  • coconut chips and process till fine.
  • Add dates and process till it starts to
  • stick together. Add a little date water
  • if extra liquid needed; it needs to stick
  • together when pressed.
  • Grease a loose bottom flan dish with a tsp of coconut oil. Press mixture firmly into
  • the base and sides of the flan dish.
  • Place in the freezer while you make the filling.
  • Filling
  • In a high speed blender place coconut
  • meat, berries, vanilla, coconut nectar, and
  • blend together until smooth
  • Add softened coconut butter, lemon
  • juice and salt. Continue to blend until
  • smooth.
  • Pour into the flan base
  • Optional: stir in 1/2 cup extra berries, for extra texture.
  • Place back in freezer
  • Topping
  • Blend together blueberries, chia seeds,
  • and coconut nectar until combined.
  • Leave for around 1-2 hours to activate
  • the chia to jam consistency
  • Carefully spoon onto the filling and spread
  • Garnish with more blueberries.


  • You can use any other berry to make this tart.
  • Make sure if you are using frozen berries, that they are well thawed before using.

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