Dan says this super clean tart base will change your life – and who are we to argue? Though, to be honest, the filling isn’t half bad either.



  • 2 cups of coconut flour

  • 2 eggs

  • 1/2 cup almond milk

  • 1/3 cup coconut sugar

  • A pinch of salt

  • 1/2 cup coconut oil


  • 2 tbsp rice malt syrup or honey

  • 3 cups frozen blueberries

  • 1/3 cup coconut oil

  • 1 tsp vanilla essence


  1. Preheat oven to 180°C (350°F).

  2. For the crust, combine the flour, sugar and salt in a food processor then add in the eggs, coconut oil and almond milk until the mixture holds together when you squeeze it between your fingers.

  3. Grease a tart tin and, using your hands, press the mixture right up into the edges. Repeat this step until all the mixture is gone and the crust is nice and firm. You should have a 1/2cm thickness right around. Pop in the oven to cook for 12-15 minutes or until golden.

  4. For the filling, in a medium saucepan, add all the ingredients (except for 1 cup of berries), cover and cook on medium heat. Cook for 10-12 minutes or until berries have become really saucy and easy to squish. Add remaining berries and reduce mixture before cooking for a further 5 minutes with the lid off (you want the sauce to thicken to a slow drip).

  5. Pour the filling into the centre of the crust and pop in the fridge to set for 2 hours. Slice and enjoy! 


Hungry for more great recipes from Dan Churchill? Head to danielchurchill.com.au

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.