Cake for breakfast? Yes, please! These delicious and yet super healthy no-bake fruit tarts are perfect for those hot summer days, as it’s too hot to turn on the oven anyway…
Dried figs and popped amaranth make the raw vegan crust a great source of iron and calcium. Also, dried figs aren’t as sweet in contrast to the often used dates. I love using coconut yoghurt as a filling, as it’s convenient and tastes delicious. However, you could also make vanilla custard as used in this recipe for a – also very summary – mango tart. When it comes to toppings, you can let your imagination run free or simply choose fruit that’s in season at the moment or that you have on hand.
Cake for breakfast? Yes, please! These delicious and yet super healthy no-bake fruit tarts are perfect for those hot summer days, as it’s too hot to turn on the oven anyway…
- 3/4 cup almonds (80 g)
- 3/4 cup walnuts (80g)
- 1/4 cup popped amaranth (or quinoa) (10g)
- 1/2 tsp cinnamon
- 1 1/2 cups dried figs (150 g)
- 1 cup coconut yoghurt (250 g)
- 1/2 tsp vanilla powder
- berries/ fruit of choice (my choice: red and black currants, strawberries, raspberries)
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Place almonds and walnuts in a food processor and process until a coarse meal forms. Add amaranth and cinnamon und pulse once more. Add dried figs and blend to a sticky paste.
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Press dough into two mini or one big cake pan (don’t forget about the sides).
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Fill with coconut yoghurt and top with berries/ fruit of choice. Store in the fridge until serving.
I hope you love this recipe – please let me know in the comment section below! If you make these fruit tarts, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
