The fabulous folks at skyn ICELAND reached out to me about writing a guest post and I couldn’t have been more thrilled. As a personal trainer and food blogger, I’m a health-living enthusiast dedicated to maintaining a balanced life without sacrificing too much of the good stuff. Because I eat a plant-based diet, I’ve thought plenty about how to create sweet treats that are healthy and light. And because I’d be remiss if I didn’t reflect on the subject of stress here at skynICELAND, I thought this a good time to remind you that STRESSED spelled backwards is DESSERTS.
Need I say more?
Summer is an amazing time for food, and no-bake recipes rank right up there with the best stress-free solutions to eating what you crave. Thinking about skynICELAND’s wise use of arctic berries I’ve created a quick and easy frozen raspberry tart recipe.
Raspberries are kind of great for a million reasons, notably their fiber and vitamins C and B, but this barely scratches the surface of their goodness. This recipe is truly delicious and healthy to boot. It is vegan, dairy- and wheat-free and contains only natural sugars. I do call this a “dessert” recipe, but when the nutritional profile looks this pretty, you can really eat them any time of the day and feel great about it.
Sinfully Summer Tartlets Recipe
WHAT YOU’LL NEED:
- 1 cup sliced raw almonds
- 1/2 cup raw cashews (or an additional 1/2 cup of sliced almonds)
- 1 heaping cup pitted dates
- 1/2 teaspoon pure vanilla extract (be wary of brands that add high fructose corn syrup)
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons unsweetened coconut
- 3 tablespoons old fashioned oats
- A few shakes of the cinnamon shaker
- 2 very ripe sliced frozen bananas (peel before you freeze or they will turn into a science experiment)
- 1 heaping cup frozen raspberries
- 1/2 cup non-dairy milk of your choosing (I use unsweetened almond)
A cupcake pan… or mini cupcake pan… or pie pan…you get the point.
- In your blender or food processor combine all crust ingredients until you find that you’ve created a kind of chocolate “play-doh.” Know your tools. I use a Vita-mix (I can feel your blender-envy from here) so I know that I need to start slow and not let her overheat. If you are using a food processor, the consistency of your crust may not be quite as smooth. This is A-ok! When you think you’ve taken it far enough, pinch some dough between your fingers; if it’s too crumbly, toss a few more dates into the canister and give it one more go around.
- To make 12 mini tarts, spoon roughly one heaping tablespoon of dough into the 12 cups of a cupcake pan. Press down to fill the bottom of the cup. No worries, it won’t stick. By the way, taste the dough because you can; it’s amazing and egg-free! You could totally stop right here and just roll this dough into balls, dip in melted chocolate and call it chocolate covered vegan fudge! Side note: If you’re a gingerbread person, I could teach you a thing or two about some serious OMG no-bake gingerbread bites… Okay, I’m off track.
- Jump back into your blender or food processor and whip up your three-ingredient filling.
- Distribute your filling evenly into each cup and freeze until solid.
- Leave them plain or decorate to your little heart’s desire. A melted chocolate drizzle makes these tarts taste remarkably like a classic Tartuffo.
Make them for yourself, or spoil someone else by sharing. These little tarts are sure to please.
Many thanks to skyn ICELAND for the space and enjoy your Summer!
Aly Sansone is a personal trainer and food blogger based in Westchester, NY.