If you’re in need a super easy, no bake but pretty dessert to knock up for family or friends, this recipe is all you need. I had some Oatibix cereal (you could use normal Weetabix if you want) in the cupboard and thought it would make a great base for some cute little tartlets for summer. Filled with a thick, creamy yogurt and topped with berries and almonds, feel free to use whatever you have at home – that’s the joy of this recipe!
For the tartlet cases –
- 12 Oatibix biscuits
- 3 tablespoons nut butter (I used Jake’s Boost Superboost)
- 4 tablespoons honey or maple syrup (I used Indigo Herbs)
- 2 tablespoons coconut oil, melted (I used LucyBee)
For the filling –
- 6 tablespoons thick plain yogurt (use fat-free, full fat or coconut yogurt – I used Graham’s)
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
To decorate –
- Pomegranate seeds
- Flaked almonds
- Place the ingredients for the tartlet cases into a blender (I used my Ninja Kitchen Nutri Ninja) and whizz up until the biscuits have broken up and everything binds together.
- Divide this between 4 muffin tins or small silicone cases and press in with your fingers to cover the base and sides. Chill in the fridge for at least an hour to set.
- Meanwhile mix together the filling ingredients and keep chilled.
- When ready to serve, simply pop the tartlets out of the tin/cases, spoon in some of the filling and decorate with fruit. Now enjoy!
You can make everything ahead up to a week in advance then just assemble when you’re ready. The fork photographed in the images came from the wonderful Manchester-based Siobhan aka One Mama One Shed who contacted me on Instagram and kindly sent me this personalised engraved cutlery – how cute is it?! Check out her site 🙂