Strawberry Yogurt Raisin-Almond-Oat Tarts
Recipe type: Dessert
Cuisine: Califorornia
Prep time: 
Total time: 
Serves:: 12
Delicious and festive fruit tarts!
  • ¾ Raisins, soaked in hot water for 10 minutes
  • ½ C Almond meal
  • ¼ C Oat Flour
  • 2 T Melted virgin coconut oil
  • ½ C Coconut Yogurt, any white flavor
  • ¼ t Blue Majik spirulina powder (optional)
  • 12 strawberries, or fruit of your choice
  1. Heat hot water to soak raisins.
  2. Add raisins to a bowl and cover with about one cup of water, or, covered by one inch.
  3. Set aside to soak and plump.
  4. Cut parchment paper strips to line mini muffin pans, with ends sticking up to make removing the tarts easier with 1 inch paper “handles”, or use tart pans; in either case, spray openings with oil to prevent sticking.
  5. In a food processor, combine the rest of the ingredients.
  6. Drain the raisins in a sieve, and discard water; adding raisins to processor bowl as well.
  7. Process, adding a tablespoon or more of almond meal if the dough is too sticky to work with.
  8. Eventually dough will become crumbly and be able to form into balls.
  9. Press into prepared pan(s) by dividing dough evenly into rounded teaspoon sized balls.
  10. Press down with your thumb or a tart tamper to make evenly rounded openings about ½ inch high going up on the sides.
  11. Place in freezer for 20 minutes, while you ready the yogurt and fruit.
  12. Remove tarts from freezer, fill with a small amount, or a teaspoon of yogurt, but, don’t cover the top of the side walls of the tarts.
  13. Refrigerate for 10 minutes.
  14. Add fruit as desired.
  15. Serve immediately or, cover and keep refrigerated for up to 3 days.
Recipe by My Sweet California Life at