Right now, I am clinging on to the hope that we will enjoy one last, lingering blast of summer heat – an Indian summer – before we go into hibernation mode and blanket ourselves in chunky knitwear.
I think it’s partly because I’m still finding endless redcurrants which are still in season in the supermarket. They are one of my favourite summer berries – who can resist that jewel-like charm? – and make the most beautiful addition to tarts.
Anyway, since we are enjoying a spell of warmer, sunnier, brighter weather, I made these simple breakfast tarts in honour of an Indian summer.
These Chocolate & Yoghurt Tartlets are simple to prepare, involve no baking at all, and also pretty much no effort on your behalf.
Just stir, spoon, decorate and devour!
We can all manage that for a stress-free, beautiful breakfast in the morning, right?
They are made in collaboration with Vita Coco (in this recipe I used their amazing coconut oil in the base, which is – hurrah! – date-free, meaning you don’t even need a blender or food processor to make these!) and are a great celebration breakfast to enjoy at the end of the week.
They are also made only with whole-food ingredients (just six ingredients, in fact – yes, six! – if you take away the vanilla, cinnamon and salt) and are relatively low in carbs and rich in healthy fats, thanks to the ground almond base.
I filled these with coconut yoghurt (I used Co-Yo), but really you can use whatever yoghurt grabs your fancy! Simply fill your pre-prepared tart case, eat and go!
Of course, a word about toppings…
I also topped mine with a dusting of cacao, seasonal berries and some puffed quinoa. However, go wild with it and follow your inspiration – I think they would taste far more decadent with chunks of dark chocolate, don’t you…?
Whatever you top these with, I hope you enjoy them!
No-Bake Chocolate & Yoghurt Breakfast Tarts
- Creates four tartlets –
- 2 cups ground almonds
- 1/3 cup cacao
- 3.5 tbsp Vita Coco coconut oil, melted
- 2 tbsp maple syrup
- 1-2 tbsp coconut sugar (to taste)
- Pinch salt
- 1 tsp vanilla paste
- 1/4 tsp cinnamon
- For the filling –
- 300g dairy-free yoghurt of choice (I used coconut yoghurt)
- 1-2 tbsp maple syrup (optional)
- 1/2 tsp vanilla paste (optional)
- To serve – fresh berries, dark chocolate chunks, cacao sprinkles, puffed quinoa (optional)
Start by making your tart bases. Stir together all ingredients until the mixture sticks together and is well combined. Press down into loose-bottomed tart tins, pressing up the sides too. Place in the fridge to set for at least a few hours.
Mix your yoghurt with maple syrup or vanilla, if using (I omit), then spoon into the prepared tart bases. Place back in the fridge, then top with berries, puffed quinoa or sprinkles of cacao and serve.