These mixed berry tarts filled with dairy-free yoghurt are raw and vegan-friendly, also suitable to those on a grain-free or paleo diets. They are easy to make and can be enjoyed as a dessert or sweet treat and for breakfast (think granola with yoghurt and berries but in a tart form).
Today, I have a guest recipe from the lovely Larina Robinson – a nutritionist and wholefood dietitian based in Australia. Larina specialises in addressing food intolerances and strongly believes in an individualised approach to healthy eating. Check out her website and blog or more wellness and good living inspiration.
Larina’s raw mixed berry tarts not only look gorgeous but taste fantastic as well. They are suitable for paleo, vegan or raw foodies but I’d say they are simply scrumptious for anyone to try. Why not make them for brunch on the weekend – or even for dessert!
What I Love About These Mixed Berry Tarts
There’s a saying going around that when you eat raw and vegan food-based diets, it means you can have your cake for breakfast. It makes sense considering a lot of the raw treats are based on fruit and nuts. But, I’ve never been too keen on a cake at breakfast, until I made these fruit tarts. It’s not cake, but it’s made with all the same things you’d find in a healthy sweet breakfast to fuel and nourish your body. I like to think of these as granola tarts.
You’ve got nuts and seeds for healthy fats and fibre; mixed berries for more fibre, antioxidants, and natural sweetness, and a creamy yoghurt filling that will keep you full until lunch. It’s like muesli with fruit and yoghurt, just in a tart form.
This mixed berry tart recipe is gluten, dairy and refined sugar-free. It won’t take too long to make and you can fool yourself into thinking you’re eating something indulgent.
More Healthy Desserts To Try
- Lime & Coconut Tart (Paleo, Gluten-Free)
- Peach & Raspberry Clafoutis (Paleo, Gluten-Free)
- Chocolate, Hazelnut & Salted Caramel Tart (Paleo, GF)
- Peach Crumble With Basil Coconut Yoghurt (Paleo, GF)
These mixed berry tarts filled with dairy-free yoghurt are raw and vegan-friendly, also suitable to those on a grain-free or paleo diets. They are easy to make and can be enjoyed as a dessert or sweet treat and for breakfast (think granola with yoghurt and berries but in a tart).
- 2/3 cup sunflower seeds
- 1/2 cup pepitas
- 1/2 cup macadamias
- 1/2 cup almond meal
- 6 dates, pitted
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- 500g tub of plain Coyo coconut yoghurt
- Your choice of berries – blackberries, cherries and raspberries (about 2 cups)
- Combine all the base ingredients together in a food processor. ensure the mix sticks together when pressed, but isn’t too wet or sticky as it won’t hold together.
- Press the mix into tart pans with loose bases. Pressing the mix up the edges of the tart to form a tart shell. Set aside in the freezer to firm up as you do each one.
- Remove the tart cases from the freezer and gently spoon in the Coyo yoghurt, leaving a small gap before the top of the tart shell.
- Top with your favourite berries. Eat straight away or store in the fridge to consume when needed. They will keep best for 1-2 days.
The serving size depends on the size of your tarts. If using mini tart forms, then you could stretch to 6, and for larger tarts you’re looking at 4, which you can halve when serving.
- Serving Size: 1 tart
- Calories: 621
- Sugar: 22.3 g
- Sodium: 16 mg
- Fat: 51.2 g
- Saturated Fat: 23 g
- Carbohydrates: 38.2 g
- Fiber: 9.6 g
- Protein: 12.8 g
- Cholesterol: 0 mg