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My snack of choice in the summer months is usually a yogurt. Since I stopped eating dairy, I haven’t been able to find a dairy-free yogurt that mimics the creamy texture of dairy yogurt. That is, until I found Silk dairy-free yogurt. I love to eat it plain with fresh fruit, or freeze it into cubes to throw in a smoothie, or make a chocolate mousse tart that is the perfect dessert for a summer BBQ.
I got this idea from talking to my coworkers about how yogurt, although packed with protein and healthy fats, can be like a dessert. And in the summer months when everyone is watching their figure for bathing suit season, this tart can help you have your cake and eat it too!
The yogurt mixed with the cocoa powder and dates, creates a chocolate pudding that is light and rich. The crust creates a chewy texture that would also make great granola bars. Kids will think they’re eating a sinful treat and not one that’s packed with healthy protein, fats and fiber!
Ingredients for the crust:
- 1 cup almond meal
- 2 cup gluten free rolled oats
- 2 cup Medjool dates pitted and soaked
- ½ cup shredded unsweetened coconut flakes
- ½ cup of honey
- Water as needed
Place all ingredients in a food processor and pulse, adding in water if needed to get things moving. As soon as a crust forms, take your 9" spring form pan and line it with parchment paper or spray it with coconut oil spray. Add in the crust pressing to the sides to form your tart crust. Set in the freezer or fridge while you work on the filling.
Ingredients for the filling:
- 3 cups Silk Dairy-Free Alternative yogurt in vanilla flavor
- 3 tablespoons honey or more as needed
- Half cup pitted dates, soaked overnight
- 1 tablespoon vanilla
- Half cup cocoa powder
Place all ingredients in a blender or food processor and blend until thick and creamy. Place the filling evenly over the crust and set in the fridge for a minimum of 3 hours. To serve, remove from the spring form pan and cut into slices. Top with strawberries, coconut flakes or chocolate chips if desired.