Healthy Fruit Tart
No-bake mini fruit tarts made with almond butter, oats, Rice Krispies, Greek yogurt, and fresh fruit.
Equipment
- Blenderor food processor
Ingredients
Ingredients
- 1/2 cup + 1 tablespoonalmond butterI likeJustin’s Creamy Almond Butter see note 1
- 1/4 cuphoney
- 1 teaspoonvanilla extract
- 1/8 teaspoonsalt
- 1/2 cupRice Krispies cereal
- 1/4 cupoat flourold-fashioned oats that have been blended in a blender
- 1/2 cupold-fashioned oatsnot quick rolled, or steel-cut oats
- Vanilla Greek yogurtor another flavor; I recommend Greek God’s Honey Vanilla yogurt
- Fresh fruitsuch as raspberries strawberries, blackberries, kiwi, banana, etc.; chopped or thinly sliced if needed
Instructions
Instructions
- In a small bowl, stir together 1/2 cup + 1 tablespoon almond butter and 1/4 cup honey until smooth. Add 1 teaspoon vanilla extract and 1/8 teaspoon salt; stir until fully combined.
- Measure 1/4 cup old-fashioned oats (these will become the oat flour). Place them in a blender or food processor and pulse or blend until the oats resemble a fine flour with no large chunks. Transfer the oat flour to a separate bowl or cup.
- Measure 1/2 cup old-fashioned oats (leave these whole) and 1/2 cup Rice Krispies cereal.
- Add the Rice Krispies cereal, the 1/4 cup oat flour, and the 1/2 cup whole old-fashioned oats to the almond butter mixture. Gently stir until all dry ingredients are incorporated.
- Let the mixture stand 5–10 minutes so the oats can absorb moisture and soften. While it rests, wash and thoroughly dry the fruit and slice or chop as needed.
- Check the mixture’s consistency. If it feels too wet to shape, add more oat flour (made by blending additional old-fashioned oats) as needed. If it feels too dry to hold together, add a little more almond butter or honey as needed.
- To form tart shells: compress portions of the dough tightly in your hand into ball shapes, then press your thumb into the center of each ball and gently pinch the edges to form a small tart shell. Place the shells on a parchment-lined plate or tray.
- Fill each tart shell about 3/4 full with vanilla Greek yogurt. Top with the prepared fresh fruit. If desired, drizzle a little extra honey over the fruit. Serve immediately.
Notes
Recipe Notes
Note 1
: I tested this recipe with creamy store-bought almond butter (Justin’s Almond Butter) and natural homemade almond butter. The two are very different and not all almond butters are created equally. If not using Justin’s, you may need to add more oat flour if the tarts are too wet or more honey if they are too dry.
Nutrition Note
: The nutritional information only takes into account the actual base of the fruit tart; the fillings (yogurt, fruit, etc.) will vary.
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 for 5–7 days.
Note 1
: I tested this recipe with creamy store-bought almond butter (Justin’s Almond Butter) and natural homemade almond butter. The two are very different and not all almond butters are created equally. If not using Justin’s, you may need to add more oat flour if the tarts are too wet or more honey if they are too dry.
Nutrition Note
: The nutritional information only takes into account the actual base of the fruit tart; the fillings (yogurt, fruit, etc.) will vary.
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 for 5–7 days.