These no-bake fruit tarts make a lovely addition to your breakfast or brunch spread. They’re vegan, gluten-free and are so easy to make, they’re foolproof!
Raise your hand if you’re happy spring has finally arrived! *Insert hand raise emoji* But seriously, this winter was long and painful – I am so happy it is finally coming to an end. If you are still living in an area where there is snow and other awful things, I send my sincerest condolences.
The best part about spring and summer, is all of the fresh delicious produce that becomes available. Seriously – have you noticed how much easier it is to make healthy food choices during the warm weather months? When there are loads of amazing fresh produce options, and you don’t feel like hibernating under an igloo of blanket scarves? I’m saying, tho.
To celebrate the beginning of spring, my blogger pals and I are doing what naturally goes hand in hand with spring – hosting brunch and you’re invited! Okay, so this is all theoretical because we are all spread out. But just know if we did have a real brunch, you would obviously be invited.
I tried my hardest to bring a savory brunch recipe, I really did. And it was a complete fail multiple times. When it comes to making my own food, I am a sweet breakfast/brunch girl through and through. If I was going to contribute to the brunch, I was going to have to stick to my roots. Thankfully my friends at Whole Foods Market helped me come to my senses, and reminded me they have some amazing fresh fruit in stock right now. So naturally, fruit tarts were the first thing that came to mind.
These fruit tarts are a cinch to make. They require no baking, and use super simple ingredients. Even better? They are vegan and gluten-free. So that means everyone who is invited to brunch can enjoy them!
- 1 Cup Gluten-Free Rolled Oats
- ⅓ Cup Raw Cashews
- ½ Cup Chopped, Pitted Dates
- 1 Cup Almond Butter (drippy works best)
- 3 Tablespoons Maple Syrup or Agave
- ½ Teaspoon Vanilla
- Pinch of Salt
- 1 Can of Full-Fat Coconut Milk, refrigerated until solid and water drained
- 2 Tablespoons Maple Syrup or Agave
- 2 Teaspoons Lemon Juice
- Fruit of Choice! I used kiwi, blackberries, mango, strawberries and blueberries
- Combine the oats, cashews, dates, almond butter, maple syrup, vanilla and salt in a food processor. Pulse until ingredients are combined, and a ball of dough forms.
- Take ~1/4 to ⅓ cup of the dough and form into a ball. Press into a muffin pan and use your fingers to create mini cups. Repeat with remaining dough, and place in the fridge to set. I used a silicone muffin pan, which made removal really easy.
- In a medium bowl, combine the cream from the coconut milk can (open the can on the opposite end and drain the coconut water off first) with the maple syrup and lemon juice. Using a whisk or electric mixer, whip until fluffy.
- Remove your mini crusts from the muffin pan and fill with coconut cream mixture, then top with fruit of choice. Serve immediately.
5 More Recipes for the Perfect Brunch
These tarts pair perfectly with these five amazing brunch recipes for a full spread.
Strawberry Poppy Seed Muffins are the perfect grab-and-go breakfast! Made with fresh strawberries and drizzled with honey, they’re sure to be a hit at any brunch.
The best of both worlds with peanut butter & french toast combined into one delicious dairy free dish.
Toast Bar by The Blissful Balance
This Toast Bar is a great option to serve at your next brunch to give your guests the gift of option. Using the technique of a taco bar, this toast bar makes for a yummy brunch with various flavor combinations.
These Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing are an easy, flavorful side dish to add to your brunch menu. The homemade, vegan-friendly dressing takes these brussels sprouts to a whole new level!
This cherry ginger vanilla smoothie bowl is beautifully balanced with sweet juicy cherries and spicy ginger. But we all know the best part of a smoothie bowl are the toppings.
- What is your favorite spring/summer produce?
- Are you a fan of sweet or savory brunch foods?
Disclaimer: Fruit tart ingredients were donated by Whole Foods Market. All opinions are my own. Thanks for supporting The Balanced Berry. <3