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Ingredients
Scale
- 5 tbsp honey, divided
- 2/3 cup almond meal
- 2/3 cup rolled oats
- pinch of salt
- 1/8 tsp cinnamon
- 1 1/ cup plain yogurt
- 3 tbsp coconut oil
- 3 tsp unsweetened cocoa powder
- 3 strawberries, sliced
- 6 raspberries
Instructions
- Preheat the oven to 325°F.
- Spray mini tart shells with cooking spray.
- In a bowl, mix rolled oats, almond meal, salt, cinnamon, coconut oil, and 2 tbsp honey until well combined.
- Divide the mixture into the mini tart shells, pressing it evenly into the bottoms and walls.
- Bake for 14-16 minutes until golden, then cool completely.
- In separate bowls, divide yogurt and add 1 1/2 tbsp honey to each. Adjust sweetness if needed, adding more honey as desired. Mix cocoa powder into one bowl of yogurt.
- Fill each tart with yogurt and top with sliced strawberries and raspberries.
Notes
For a sweeter tart, adjust the amount of honey according to taste.
You can use any fruit topping you prefer or have on hand.
These tarts can be prepared ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 12g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg