These no-bake banana, carob and raspberry breakfast tarts are an easy make-ahead breakfast, especially good for busy mornings or if you’re having breakfast on the go. Not only are they delicious, they’re nutritious too. Made with cashew nuts and tofu, they’re high in protein and a make for a healthy, wholesome treat.
Equipment
- Food Processor
- Blender
- Cupcake Tin
- Silicone Cases
- Freezer
Ingredients
For the tart cup
For the filling
- 150g Silken Tofu
- Pinch of Salt
To decorate
- Fresh Raspberries
- Sprigs of Fresh Mint
Method
- Firstly, line a cupcake cake tray with 6 silicone cases.
- Put the cashews, mulberries, maple syrup and banana powder into a food processor and process until the mixture resembles a sticky crumb.
- Remove the mixture from the food processor and divide it between the 6 cases – approx. ¼ cup per case.
- Using a spoon, press down gently in the middle of each tart to create a thin, even crust for the base and sides. Then transfer to the freezer to firm up whilst you make the filling.
- Put all of the ingredients for the filling into a blender and blend until a smooth consistancy is formed.
- Spoon 2 tbsp. of the filling into each tart cup crust and top with fresh raspberries, a sprig of mint and a sprinkle of raspberry powder.
- Eat and enjoy!
Print
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