Today we have a guest recipe from the lovely Larina Robinson – a nutritionist and wholefood dietitian based in Sydney. Larina specialises in addressing food intolerances and strongly believes in an individualised approach to healthy eating. Check out her website and blog The Body Dietetics for more wellness and good living inspiration.
Her raw berry tarts not only look gorgeous but taste fantastic as well. They are suitable for paleo, vegan or raw foodies but I’d say they are simply scrumptious for anyone to try. Why not make them for brunch on the weekend – or even for dessert!
Larina says: There’s a saying going around that when you eat raw and vegan food-based diets, it means you can have your cake for breakfast. It makes sense considering a lot of the raw treats are based on fruit and nuts. But, I’ve never been too keen for cake at breakfast, until I made these fruit tarts. It’s not cake, but it’s made with all the same things you’d find in a healthy sweet breakfast to fuel and nourish your body. You’ve got nuts and seeds for healthy fats and fibre; mixed berries for more fibre, antioxidants, and natural sweetness, and a creamy yoghurt filling that will keep you full until lunch. It’s like muesli with fruit and yoghurt, just in a tart form.
This recipe is gluten, dairy and refined sugar free. It won’t take too long to make and you can fool yourself into thinking you’re eating something indulgent.
- If you tolerate dairy, sub in some plain greek yoghurt to bump up the protein further.
- I made mine in 4 tart cases but couldn’t finish it off. So I’d recommend using 5-6 tart cases instead for a smaller serve.
- 2/3 cup sunflower seeds
- 1/2 cup pepitas
- 1/2 cup macadamias
- 1/3 cup almond meal
- 1 1/2 cup dried dates (you could use fresh, but I had none at home)
- 3–4 tbsp water (omit if using fresh dates)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 500g tub of plain Coyo coconut yoghurt
- Your choice of berries – I used blackberries, cherries and raspberries
- Combine all the base ingredients together in a food processor. ensure the mix sticks together when pressed, but isn’t too wet or sticky as it won’t hold together.
- Press the mix into tart pans with loose bases. Pressing the mix up the edges of the tart to form a tart shell. Set aside in the freezer to firm up as you do each one.
- Remove the tart cases from the freezer and gently spoon in the Coyo yoghurt, leaving a small gap before the top of the tart shell.
- Top with your favourite berries. Eat straight away or store in the fridge to consume when needed. They will keep best for 1-2 days.