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
Servings Prep Time
7 40minutes
Passive Time
40minutes
Servings Prep Time
7 40minutes
Passive Time
40minutes
Ingredients
CRUST
FILLING
Instructions
TO MAKE THE CRUST
  1. In the bowl of a food processor, process the dates until finely ground.
  2. Add rolled oats and coconut shredded. Pulse until the mixture clumps together.
  3. 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
  1. Place blackberries in the blender bowl.
  2. Pulse on low speed only few times. Not to long, just to get the juice out and not crush hard seeds inside.
  3. Pour the juice through a small mesh sieve.
  4. Pour the juice into a small saucepan. Add yogurt, xylitol and agar. Mix thoroughly.
  5. Heat to 80 – 90 degrees. Remove from heat. Allow to cool slightly
  6. Pour into the cooled shell and leave to solidify.