29 Sep Mini Berry Tarts Recipe

This mini berry tarts recipe is sooo great! The base is sweet with a hint of vanilla and hazelnut and requires no baking at all. The tarts are filled with creamy coconut yoghurt and topped with the brightest berries. They are sweet and fresh and light and look so pretty. They are also vegan, gluten free and refined sugar free.

I love the thought of serving these as part of a dainty and healthy afternoon tea (oooh a future blog post I think) or presenting them (with a flourish) to friends when they pop round.

These are just the kind of healthy sweet treat you’ll eat on our Cornwall yoga retreats! 2018 dates are now open for booking and you can read all about these amazing long weekends here. 

Mini Berry Tarts Recipe

Makes 12 mini tarts

InGREDIENTS

• 75g (1/2 cup) hazelnuts
• 50g (1/2 cup) pecans
• 1 tbsp oats
• 225g (1 cup) dates
• 1 tsp vanilla essence
• 1 pinch of salt
• 1 tsp coconut oil
• 125g (1 cup) coconut yoghurt
• 3 strawberries 
• 12 blueberries
• 12 raspberries

DIRECTIONS

In a food processor, blend the nuts and oats to form a scruffy flour. Add the dates, vanilla and salt. Blend until everything is combined into a sticky dough.

Grease a 12 hole mini muffin tray (see note below) with coconut oil. Divide the dough into the muffin holes. Press the dough down and around the sides to form your tart base. Place in the freezer for at least one hour.

Hull and quarter the strawberries. Carefully remove the frozen tart bases from their tray. Fill each tart with coconut yoghurt. Decorate with a blueberry, raspberry and 1/4 of strawberry. Refrigerate until ready to serve.

 

Recipe Notes:

• If your dates are very hard and dry soak them before using. Cover the dates in warm water for 10 minutes then drain and squeeze all the excess liquid out of the dates.
• I use a 12 hole silicone mini muffin tin like this one to make these, if you don’t have one you could use a regular mini muffin or muffin/cupcake baking tray as demonstrated in this chocolate jam tart recipe.
• You can use a different combination of nuts if you prefer, or use sunflower seeds instead of nuts for a nut-free option.

If you liked this recipe make sure you use the box below to sign up to the Shine newsletter for weekly health and well being inspiration, online yoga classes, recipes and more!

AND once you’ve made this you have to leave a comment below and let me know. It’s so nice to hear from you…