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 –

  • Cherries
  • Pomegranate seeds
  • Flaked almonds

Get making!

  1. 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.
  2. 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.
  3. Meanwhile mix together the filling ingredients and keep chilled.
  4. 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 🙂