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
or soy yogurt
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.