Almond Tartlet
with Dragon Fruit Yogurt Filling
RECIPE by Elizabeth M. Jacob
Yield: 6-8 servings
INGREDIENTS
CRUST:
1 cup raw almonds
1 cup shredded coconut
5 dates
1 teaspoon almond milk
4 tablespoons coconut oil, melted
(plus more for greasing pan)
FILLING:
1 ¼ cups plain yogurt
1 tablespoon honey
2 teaspoons dragon fruit powder, optional
TOPPINGS:
Mixed berries
Crushed pistachios
Almond slivers
DIRECTIONS:
1. Grease a standard muffin tin with coconut oil and set
aside. Silicone works best, but metal will work as well.
5. Remove the crusts from the refrigerator and carefully
transfer them from the muffin tins to a platter.
6. Add the yogurt to the cups, filling each one almost to the
top.
7. Add desired toppings and enjoy!
3. Press the crust into the muffin tins making sure it
covers the sides. Place in the refrigerator for an hour to
set.
4. Combine the yogurt, honey and dragon fruit powder and
2. Combine the ingredients for the crust in a food
processor and pulse until well combined. The dough should
be fine and stick together. Make sure it’s not too dry and
crumbly; add another teaspoon of nut milk if necessary.
whisk until well combined.
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