Raw, Vegan Berry Yogurt Tarts
Happy Valentine’s Day, mamas! I hope you are reminded of how very loved and appreciated you are today! 🙂
This year, I had a bit of a Valentine’s Day revelation… (hopefully it will be considered as such and not as a rant 😉 ).
Valentine’s Day is about love… or has it become more about the candy, chocolates and sugar? Which seems a bit hypocritical (and for the record, I’m not pretending I haven’t eaten or gifted chocolate on Valentine’s Day– I’m just as guilty of it). But with every sugar-laden gift, it’s as though we’re saying, “I love you so much. And here’s a little something that’s going to suppress your immune system, spike your blood sugar and trigger inflammation.”
I know it’s a bit Debbie Downer, but… it’s kind of true, right??
So, this year, I was determined to make something that had zero processed sugar but could still be a fun treat. When I saw a post by Nourish Me Mum the other day (her recipes always look so delicious… and beautiful!), I decided that no-bake tarts were my answer.
Not only are these tarts free of processed sugar, I also put a little protein into the yogurt “frosting” to give it an added nutritional boost (I used a combo of Shaklee’s Vanilla Meal Shake and Instant Protein… but if you want to keep the recipe vegan, stick with the Instant or LIFE proteins).
The base is very similar to the coconut cashew bar recipe, and I leave it up to you as far as the types of nuts you’d like to use (I did almonds and walnuts but cashews or pecans would work equally well).
Top with a raspberry and serve for breakfast or dessert. 🙂
No-Bake Berry Yogurt Tarts:
Ingredients (makes 9 tarts):
For the base:
- 1 c. nuts (almonds, walnuts, pecans, cashews… or a combo of any)
- 1 c. shredded coconut
- 2 tbsp. coconut oil
- 1 tbsp. maple syrup
- 1 tsp. vanilla extract
For the topping:
- 1 c. unsweetened coconut yogurt
- 1 c. frozen strawberries or raspberries (or both)
- 1 tsp. vanilla extract
- 2 tbsp. Shaklee’s Instant protein + 2 tbsp. of Shaklee’s Vanilla meal shake powder
In a food processor, combine ingredients for the base and pulse until fully chopped and incorporated. Dish into muffin tins, about half way full for each.
In a blender, combine ingredients for the topping and blend until smooth. Pour over the nut base in the muffin tins until each one is fully covered. Put in the freezer for at least two hours before serving. Keep remaining tarts in the freezer to keep their shape. Let them thaw for about 20-30 minutes before eating (unless you like them super cold).