Good morning, or afternoon,…or evening! This is my first official blog post- I’m feeling a tad nervous as I type away, weird. I got really tired of smoothie bowls, so let me introduce to you to… yogurt breakfast tarts! Side note: I have a terrible habit of overusing exclamation marks, so please bear with me.
Non-dairy yogurt is delicious!
I bought some non-dairy yogurt from the grocery store without knowing exactly what I was going to use it for, but i figured, worst case scenario, it would end up in a smoothie. I bought Christopher mini tart shells for Christmas to make key lime pie, but we don’t do that too often. So I decided to find another use for them and breakfast tarts seemed like a great idea.
Breakfast tarts are convenient.
My favourite part about this is prepping the tart shells all at once and having them ready for the week. It’s a convenience that I don’t get making smoothie bowls. I usually make 4-6 shells at a time and wrap them in plastic. These are raw and don’t usually dry out if you cover them properly and keep them in the fridge.
A blank canvas.
The plain coconut yogurt is great for creating beautiful fruit designs. If you’re not a fan of plain yogurt, you can opt for vanilla, but it’s not always as white. The shells have a nice sweet flavour thanks to the dates and we also like to drizzle a little maple syrup on top, so a sweetened yogurt isn’t really necessary. I love to decorate them all a little bit differently, with berries, pomegranate, and a little mint. You can also add some flavour and colour to the actual yogurt, but that’s something I’ll cover in another post.
I feel pretty safe saying that you’ll love having these for breakfast. Get creative!
Dairy Free Coconut Yogurt Breakfast TartsPrint Recipe
- — tart shell —
- 1 cup shredded coconut
- 1.5 cups raw almonds
- 1 cup pitted dates
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 tsp water + more as needed
- — filling —
- 1.5 cups non-dairy yogurt
- maple syrup (optional)
Add all the dry ingredients to the food processor. Pulse until there are no large chunks left and the dough starts to form a ball.
The mixture should stick together. If it's too dry, add the water. If your dates are very moist, water may not be necessary!
Spoon the mixture into mini tart pans (we used the Wilton brand with a removable base plate; link in the article).
Press the mixture down so that it is smooth. We used a flat-bottom glass to press firmly into the base.
Place the tarts in the fridge for 1 hour to set.
When you're ready to eat them, pull them out of the fridge and spoon in about 1/3 cup non-dairy yogurt (we used a coconut vanilla yogurt from Yoso).
Drizzle on maple syrup if you'd like it on the sweeter side and top with your favourite fruit.
Eat up and enjoy!
For best results, only put the yogurt into the tarts that will be eaten that day (will ensure the base of the tart doesn't get soggy). The tarts will easily last a few days in the fridge, properly covered so they don't dry out.