Ingredients
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the Crust :
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2 cups gluten -free rolled oats (such as Bob's Red Mill)
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1/2 cup unsweetened shredded coconut
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1/4 cup raw chia seeds
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1 tablespoon maple syrup
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pinch of sea salt
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the Filling :
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1 cup frozen organic mixed berries (such as blueberries, raspberries, blackberries), thawed
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1 ripe mango , peeled and sliced into small cubes
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1 ripe pineapple , cored and chopped into bite-size pieces
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1 medium kiwi , peeled and sliced into thin wedges
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1/2 cup unsweetened coconut flakes
Directions
Sub_title: Gluten-free, Grain-free, High-fiber, Raw, Seasonal, Soy-free, Whole foods plant-based, Zero waste
Quick Description: An indulgent yet healthy vegan dessert featuring tropical fruits like mangoes, pineapples, and kiwis, nestled in a crunchy chia seed and coconut crust, topped with creamy coconut yogurt and fresh fruit. Perfect for any occasion!
Ingredients:
For the Crust:
2 cups gluten-free rolled oats (such as Bob’s Red Mill)
1/2 cup unsweetened shredded coconut
1/4 cup raw chia seeds
1 tablespoon maple syrup
P pinch of sea salt
For the Filling:
1 cup frozen organic mixed berries (such as blueberries, raspberries, blackberries), thawed
1 ripe mango, peeled and sliced into small cubes
1 ripe pineapple, cored and chopped into bite-size pieces
1 medium kiwi, peeled and sliced into thin wedges
1/2 cup unsweetened coconut flakes
Instructions:
Crust:
1. Preheat your oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. Combine all the ingredients for the crust in a food processor and process until they form a wet sand consistency. It should stick together when pressed but not be too wet. If it seems dry, add more water, a tablespoon at a time.
3. Spoon the mixture evenly among the prepared muffin cups, pressing down gently on each one to create an even layer. Bake for 10 minutes, or until lightly golden brown. Set aside to cool completely while you prepare the filling.
Filling:
4. Place the frozen berries in a blender or food processor along with the mango, pineapple, and kiwi. Blend until smooth, adding a splash of water if needed to help achieve desired consistency.
5. Pour the puréed filling into a bowl and stir in the unsweetened coconut flakes.
Assembly:
6. Once the crust has cooled, scoop about 2 tablespoons of the fruit filling into each tartlet shell. Use a spoon or piping bag to fill them evenly.
7. Top each tartlet with a dollop of coconut yogurt (optional) and fresh fruit, such as additional berries, sliced bananas, or grated carrots.
Enjoy immediately or store covered in the refrigerator for up to 3 days. Makes approximately 20 tartlets.
Difficulty Level: Easy
Serving Size: 1/10th of a recipe (one tartlet)
Servings per Recipe: 20
Total Time Needed: Prep + Cook = 30-40 minutes
Note: You can also use a 1/4 cup measuring cup to portion out the crust instead of a paper liner.
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Line a mini muffin tin with paper liners. |
|
2
Done
|
Combine all the ingredients for the crust in a food processor and process until they form a wet sand consistency. It should stick together when pressed but not be too wet. If it seems dry, add more water, a tablespoon at a time. |
|
3
Done
|
Spoon the mixture evenly among the prepared muffin cups, pressing down gently on each one to create an even layer. Bake for 10 minutes, or until lightly golden brown. Set aside to cool completely while you prepare the filling. Filling: |
|
4
Done
|
Place the frozen berries in a blender or food processor along with the mango, pineapple, and kiwi. Blend until smooth, adding a splash of water if needed to help achieve desired consistency. |
|
5
Done
|
Pour the puréed filling into a bowl and stir in the unsweetened coconut flakes. Assembly: |
|
6
Done
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Once the crust has cooled, scoop about 2 tablespoons of the fruit filling into each tartlet shell. Use a spoon or piping bag to fill them evenly. |
|
7
Done
|
Top each tartlet with a dollop of coconut yogurt (optional) and fresh fruit, such as additional berries, sliced bananas, or grated carrots. Enjoy immediately or store covered in the refrigerator for up to 3 days. Makes approximately 20 tartlets. Difficulty Level: Easy |
