Healthy No-Bake Almond Fruit Tarts

This recipe is composed of ingredients that are actually good for you. For the crust, I used almond flour which is gluten-free, high in protein, low in carbohydrates, and low in sugars. I mixed it with cinnamon (stabilizes blood sugar and reduces cholesterol and cellular inflammation), dates (a natural sweetener that contains trace minerals, fibre and potassium) and dark chocolate (loaded with antioxidants and disease-fighting flavonoids). As for the filling, I used vanilla Greek yogurt, which is a great source of calcium, protein, zinc, potassium, and Vitamin B12, to name a few, and is great for your immune system. I topped the tarts with almond slices (rich in Omega-3 essential fatty acids and prompts the body to burn fat, boost the immune system and increase lean muscle mass), and berries (antioxidant and vitamin powerhouses that are super anti-aging).

Serving Size: 6 tartsPrep Time: 30 minutesChill Time: Overnight

What You Need:

For the Crust:1 1/4 cups blanched almond meal/flour50g 85% cocoa (half a Lindt bar)1/2 cup (about 9 medium-sized) pitted dates1/2 tsp. ground cinnamon1/4 tsp. fine sea salt

For the filling:

1 500 g container vanilla Greek yogurt3 Tbsp almond slicesRasberriesBlueberries

1. Cut wax paper into squares to fit inside the cups in a cupcake tray. This will ensure your tarts can easily be removed.

2. Prep the ingredients and combine in a food processor.

3. Line the tray with the paper squares and press crust mixture into the bottom and sides of each cup. You’ll use about 2 Tbsp of crust per tart.

4. Refrigerate for at least 3 hours, up to overnight.

5. Scoop vanilla Greek yogurt into each cup, leaving room at the top to add toppings without the yogurt overflowing.

6. Sprinkle almond slices onto the yogurt.

7. Add the berries.

8. Serve immediately or refrigerate for later.