How to Make It
To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
Combine, dates and next 6 ingredients (through coconut oil) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
To prepare the filling, place the metal bowl of a stand mixer and whisk attachment in the refrigerator to chill for at least 30 minutes.
Separate the solid coconut cream from the liquid in each can of coconut cream; discard liquid or save for another use. Place the solid coconut cream in the chilled bowl of a stand mixer fitted with the chilled whisk attachment. Whip the coconut cream, starting at medium speed and gradually moving to high, 6-8 minutes. Stir in the scraped vanilla seeds. If mixture starts to separate, add tapioca flour, 1 tablespoon at a time, until it comes together. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with white peaches and blueberries.