Vegan Yogurt Fruit Tart

Dairy-Free, Dessert, Vegan, Vegetarian | November 21, 2019

Crust Ingredients

  • ½ cup toasted pecan pieces
  • ¼ cup vegan butter
  • 1 ½ cup organic rolled oats
  • ¼ cup organic brown sugar
  • 1 tbsp maple syrup
  • ¼ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp sea salt

Filling Ingredients

  • 2 cans (15 oz) regular coconut milk, refrigerated overnight
  • 2 containers (5.3 oz) Follow Your Heart Dairy-Free Plain Yogurt
  • 2/3 cup organic powdered sugar
  • 1/8 tsp sea salt
  • 1/8 tsp ground cardamom
  • ½ tsp vanilla extract
  • ½ pint fresh blackberries
  • ½ pint fresh raspberries
  • 4-6 leaves fresh mint, finely chopped


  1. Pre-heat oven to 350°F.
  2. To form crust, in a food processor, add pecans, butter, oats, sugar, maple syrup, cinnamon, vanilla extract, and sea salt in a food processor and pulse until uniform, approximately 20 times.
  3. Spray a spring form pan with cooking spray and press crust into pan, using damp hands. Bake for about 15 minutes, or until golden.  Set aside to cool completely.
  4. In a standing mixer, whip together coconut milk cream (no coconut water), yogurt, powdered sugar, sea salt, cardamom, and vanilla extract.  Whisk until uniform and airy.
  5. Fill cooled crust with yogurt mixture and top with fresh berries and mint. Refrigerate for about 2 hours for best slice.


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