Prepared with a no-bake oat crust, these mini fruity frozen yogurt tarts can be served any time of the day.
- In food processor, blend walnuts, dates, coconut oil and honey until nuts are finely ground and mixture comes together. Add rolled oats; pulse until combined.
- Divide mixture evenly among 4 lightly greased standard-size muffin cups. Press mixture evenly into bottom and up sides of each cup. Freeze for 1 to 2 hours or until firm and completely frozen.
- To serve, remove tart crusts from muffin cups. Fill each with 1/4 cup (60 mL) frozen yogurt. Top with strawberries, blueberries, grapes and blackberries.
Tips: Alternatively, press crust mixture into 3-inch (7.5 cm) tart pans with removable bottoms.
Substitute fruit as desired with seasonable options. Try chopped peaches, cherries, plums and raspberries.
Substitute walnuts with pecans, hazelnuts or almonds if preferred.