No Bake Healthy Fruit Tarts Recipe

A sugar treat bottomed natural product tart beat with new berries is one of my family’s preferred treats. And keeping in mind that my children attempt to persuade me they can have those tarts for breakfast (“There’s natural product on them, Mom!”), I’ve yet to be convinced. What I decided however, was it’s the ideal opportunity for a more advantageous natural product tart — one that can be delighted in for breakfast.

I took my formula for these sound breakfast treats and transformed it somewhat to make the base for Healthy Fruit Tarts. The focuses are loaded up with Greek yogurt and beat with whatever new organic product you have available. To make them excessively lovely, include a little shower of unadulterated maple syrup, nectar, or agave nectar.

Fast tips

To abstain from flooding yogurt: fill the tart shells around 3/fourth full; when you include berries top, the yogurt spreads.

Almond spread changes: The almond margarine makes this formula somewhat dubious; in light of the fact that almond margarines fluctuate so a lot (some are all the more sleek/wet than others),you may need to alter the blend. In the event that the blend is excessively wet or clingy, include somewhat more out flour and if it’s excessively dry, include somewhat more nectar or almond margarine.

Healthy Fruit Tarts

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Recipe by chelseasmessyapron Course: DessertCuisine: AmericanDifficulty: Easy


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10 minutes are needed to make these Healthy Fruit Tarts! A simple crust made of cashews and raisins is topped with vanilla greek yogurt and loads of fresh raspberries.


  • 1/2 cup + 1 tablespoon (143g) Justin’s Creamy Almond Butter

  • 1/4 cup (85g) honey

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon fine sea salt

  • 1/2 cup (18g) Rice Krispies cereal

  • 1/4 cup (29g) oat flour (old fashioned oats that have been blended in the blender)

  • 1/2 cup (50g) old-fashioned oats (not quick oats, rolled oats, or steel cut)

  • Vanilla or flavored Greek yogurt (I recommend Greek God’s Honey Vanilla yogurt)

  • Fresh fruit such as raspberries, strawberries, blackberries, kiwi, banana, etc. chopped or thinly sliced if needed


  • WET INGREDIENTS: In a small bowl, stir together the 1/2 cup + 1 tablespoon almond butter and 1/4 cup honey. Add the 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Stir until smooth.
  • OAT FLOUR: Add old fashioned oats to a blender or food processor. Pulse or blend until the oats resemble flour with no big chunks of oats. Remove from the blender and measure (measure AFTER being blended).
  • DRY INGREDIENTS: Add the 1/2 cup Rice Krispies cereal, 1/4 cup oat flour, and 1/2 cup old fashioned oats to the wet ingredients. Gently stir until combined and let stand to absorb the liquid and soften the oats for about 5-10 minutes. While it’s sitting, begin prepping the fruit by washing and thoroughly drying(slice or chop as needed).
  • FINISH TART SHELLS: If the mixture is too wet, add in some more oat flour and if it’s too dry, add a bit more almond butter or honey. Form balls with the dough, compressing the dough in your hand tightly. Once you have a ball shape, press your thumb in the middle of the ball and then gently form a tart shell by pinching the edges of the shell. Place shells on a plate or tray lined with parchment (they’ll stick a little without the parchment paper).
  • FINISH: Fill tart shells up 3/4th full with vanilla flavored Greek yogurt or your preferred yogurt and then add berries or fresh fruit on top. If desired, drizzle a little extra honey, agave nectar, or pure maples syrup on top. Enjoy immediately.
  • STORAGE: These tart shells don’t store well once filled with yogurt; the yogurt instantly begins to soften them. The tart shells store well without yogurt; keep them in an airtight container in the fridge. Unfilled shells will stay good for 5-7 days.

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