Mini Berry Yogurt Tarts
You know when you want a sweet treat that is healthy enough you could eat for breakfast? Well you’ve found the perfect recipe with these Mini Berry Yogurt Tarts! They consist of a no bake nut and date crust, a creamy lemon coconut yogurt yogurt filling, and topped with fresh berries. These tarts are packed with fiber, healthy fats, and antioxidants which are all so nourishing for the body!
Why you will love this recipe
- It requires no baking and is so easy to whip up trust me!
- It’s made with healthier ingredients that are gluten, dairy, and refined sugar free.
- It’s packed with nutrients and can be enjoyed for breakfast or dessert!
- This recipe makes a few tarts which is great for prepping something delicious for the week.
What you will need
Dates – You will want to use Medjool dates which will be more soft and gooey.
Nuts – In this recipe we will use a mix of almonds and cashews to blend into the crust mixture.
Dairy Free Yogurt – I personally love using the plain yogurt by Culina because it is thick and Greek style which is perfect for the filling of these tarts! If you don’t use this brand just make sure to use a thicker yogurt.
Lemon Juice – We will add a touch of lemon to the yogurt filling which makes it so uplifting.
Honey – We will add a little honey to naturally sweeten the yogurt filling.
Vanilla Extract – I love vanilla in pretty much any of my sweet recipes and it adds a delightful flavor.
Berries – You can use any variety of berries like raspberries, blue berries, blackberries, or strawberries.
How to make the mini berry yogurt tarts
Make the Crust
First, make sure to take the pits out of the Medjool dates and then place them in a bowl covered in hot water for 10 minutes(this will make them even softer for blending). Drain the water from the dates and then pat dry with a towel. Then, add the dates, almonds, and cashews to a food processor and process until a thick dough like consistency forms.
Take the nut and date mixture out of the food processor and press into four small tart pans(about 4 inches in diameter).
Make the Lemon Yogurt Filling
Next, In a bowl, mix together the dairy free yogurt, honey, lemon juice, and vanilla extract. Add the yogurt mixture to the mini tart crusts using a spoon and smooth out evenly. Top the mini tarts with the fresh berries and add a drizzle of honey if desired.
Store in the tarts in the fridge and enjoy within 1 week.
Other recipes you will enjoy
Mini Chocolate Cherry Cheesecake Tarts
Mini Berry Yogurt Tarts
Equipment
- 4 4 inch tart dishes
- Food Processor
Ingredients
- 15 pitted Medjool dates
- 1 cup diced almonds
- 1/2 cup raw cashews
- 1 1/2 cups dairy free coconut yogurt
- 2 tbsp lemon juice
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 1/2 cups berries for topping such as raspberries, blackberries, or blueberries.
Instructions
- Make sure to take the pits out of the Medjool dates and then place them in a bowl covered in hot water for 10 minutes. Drain the water from the dates and then pat dry with a towel.
- Add the dates, almonds, and cashews to a food processor and process until a thick dough like consistency forms.
- Take the nut and date mixture out of the food processor and press into four small tart pans.
- In a bowl, mix together the dairy free yogurt, honey, lemon juice, and vanilla extract.
- Add the yogurt mixture to the mini tart crusts and smooth out evenly.
- Top the mini Tarts with the fresh berries and add a drizzle of honey if desired.
- Store in the fridge and enjoy within 1 week.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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