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!
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.