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Chocolate blueberry tart (vegan & gluten free)

Chocolate tart topped with blueberries.


  • 1¼ cup almond flour
  • ½ cup gluten-free oats
  • ⅓ cup cocoa powder
  • ½ cup coconut oil, melted
  • 2 tablespoons agave nectar
  • ½ teaspoon salt
  • 1 teaspoon espresso powder
  • 300 grams vegan chocolate chips
  • ½ cup blueberry jam
  • ¾ cup full-fat coconut milk
  • 1 cup fresh blueberries


  1. Grease a 22cm tart tray or 3 or 4 × 10cm tart pans.
  2. In a medium bowl, stir together the flour, oats, cocoa powder, coconut oil, agave nectar and salt.
  3. Press the mixture into the tart pan or pans until evenly distributed.
  4. In a medium bowl, add the espresso powder, chocolate chips and jam.
  5. In a small pan, heat the coconut milk over medium-low heat until hot and simmering. Remove the pan from the heat and pour the coconut milk over the chocolate chips. Stir until the chocolate has melted.
  6. Pour the mixture into the tart pan(s).
  7. Decorate with fresh blueberries and place in the fridge to chill for 4 to 6 hours before serving.

Optional: add some chopped nuts just before serving.

Recipe by The Melrose Family. Photo by Africa Studio.