No-bake Fruit Tarts In a Jar
Servings: 6
Calories: 400kcal
Equipment
- small wide-mouth mason jars
Ingredients
For the Crust:
- 2 cups pecans
- 10 Medjool dates soaked in warm water for 10 minutes and pitted
- ¼ tsp fine sea salt
For the Filling:
- 1 ½ cups coconut yogurt plain or vanilla
- 1 pint raspberries or blueberries
- 4 strawberries hulled and thinly sliced
- 2 tbsp maple syrup
Instructions
- In a food processor, pulse the pecans until ground into a course meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough. better to have it more course than too overdone. Can be stored for later use in an airtight container in the fridge.
- Press the dough into the bottoms os the wide-mouth mason jars. You want to form an even crust along the base and sides.
- Spoon the yogurt over the crust. You can do a little or a lot, as you prefer, as long as you leave enough room for the berries. Top the yogurt with the raspberries and strawberries, then drizzle with maple syrup.
- Serve or cover with lids and store in the fridge for up to 4 days. Alternately, can be assembled with the prepped crust mixture right before serving. In that case, you will need to let the crust mixture get back to room temperature before working with it.
Notes
NOTE: The nutrition doesn't reflect the information from the coconut yogurt you use.
Nutrition
Serving: 1jar | Calories: 400kcal | Carbohydrates: 49g | Protein: 5g | Fat: 24g | Saturated Fat: 2g | Sodium: 99mg | Potassium: 560mg | Fiber: 11g | Sugar: 36g | Vitamin A: 105IU | Vitamin C: 25.7mg | Calcium: 76mg | Iron: 1.8mg
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