I am so happy to share this delightful summer dessert recipe with you LoveTrippers. I try and make one healthy dessert or snack a week so that we have some yummy treats to munch on without having to do a guilt ridden cardio workout afterwards. Problem is that this week it was freaking hot as hell in our apartment. I’m talking 35 degrees and so humid I was actually dripping sweat, the last thing I wanted to do was turn on my oven, so I had to get creative!
Chris and I have been seriously enjoying summer in Montreal so far. We have been taking advantage of the beautiful weekends and getting out as much as possible to enjoy the city at it’s finest. This weekend we took a long walk in our own neighborhood. We are lucky enough to live right next to Parc Nature Ile de la Visitation, right along the water. It is amazing how quickly we can go from being in the city to feeling alone in the middle of the wilderness. It does make me miss some of our epic hiking adventures in California and Texas during our recent travels though. I am excited to start the next leg of our adventure, but for now I will enjoy what Montreal has to offer and to find all of her hidden beautiful secrets,
After our lovely weekend walk, we were feeling sweaty and hungry! I have been trying to use up a bunch of ingredients that I have had in my pantry for forever so I decided to whip together this awesome little treat. I looked all over Pinterest but couldn’t find a recipe that matched the ingredients I had on hand so I got creative. I love healthy eating and healthy foods but I am just not going to spend money on a hundred different oils and butters and extracts. I know I won’t use them enough to get my monies worth and I know I can always find ways to work around them. This recipe proves that!
The great thing about this healthy recipe is how flexible it is!
For the crust you could definitely switch out the almond butter for another nut butter or you can trade in the cashews for another nut. Really its just about getting the right consistency so just play with it!
As for the filling, I used strawberries because Quebec strawberries are delicious and in full swing right now, but you could definitely use any other berry or mix a few together. I am also pretty sure frozen berries would work great for this recipe so go crazy. You could also change out the ricotta for a thick greek yogurt (like Fage) or mascarpone cheese. So many options!
Check out the recipe down below and let me know what you think!
Healthy Summer Berry Tarts
6 pitted dates
1/2 cup almond butter
1/2 cup cashews
3/4 cup unsweetened coconut flakes
2 tbsp honey
1 tsp vanilla
Pinch of salt
2 cups strawberries
1/2 cup ricotta
1 tbsp honey (May add more for taste)
Extra berries for topping
- Put all the ingredients for the crust into a food processor and blend until finely chopped and sticking together.
- Line a muffin tin with cupcake liners and scoop crust into 12 equal parts.
- Firmly press crust into tart shapes using a spoon to push up the edges.
- Put in fridge while making filling.
- Blend all the ingredients for the filling in a food processor until smooth. Add extra honey as per taste.
- Dollop the filling into the crust tarts.
- Put in fridge to set for a couple hours.
- Decorate with strawberry slices.
- Keep refrigerated. Put in freezer 30 minutes before serving/eating for best results.
- Remove liners before serving for best presentation.