Vegan Blackberry Yogurt Tartlets
These are blackberry yogurt tartlets with date oats based. They are no-bake, vegan, gluten-free, refined sugar-free and so delicious
Dania
Breakfast
,
Dessert
Servings
Prep Time
7
40
minutes
Passive Time
40
minutes
Servings
Prep Time
7
40
minutes
Passive Time
40
minutes
Ingredients
CRUST
200
g
dates
1
cup
rolled oats
1/2
cup
coconut shredded
FILLING
300
g
blackberries
200
g
coconut yogurt
or soy yogurt
2
Tbsp
xylitol
2/3
tsp
agar
Instructions
TO MAKE THE CRUST
In the bowl of a food processor, process the dates until finely ground.
Add rolled oats and coconut shredded. Pulse until the mixture clumps together.
Use moistened fingers to press the crust into the sides, then the bottom, of 4 inches mini tart pans with a loose bottom. Set aside.
TO MAKE THE FILING
Place blackberries in the blender bowl.
Pulse on low speed only few times. Not to long, just to get the juice out and not crush hard seeds inside.
Pour the juice through a small mesh sieve.
Pour the juice into a small saucepan. Add yogurt, xylitol and agar. Mix thoroughly.
Heat to 80 – 90 degrees. Remove from heat. Allow to cool slightly
Pour into the cooled shell and leave to solidify.