These mini tarts are divine! They are rich, creamy, and delicious. However, this macro friendly recipe is a great healthy dessert, that only takes 5 minutes to whip up!

Let’s take a look at one serving (two tarts) vs. one slice of Whole Foods Fruit Tart. (Data came from Livestrong)

You get more protein with my two tarts while getting less than half the fat and carbs!

 

Mini Fruit Tarts
Makes 12 tarts  – Serves 6

For the Crust:
1 cup Raw Unsalted Almonds
1 cup Wheat Bran
6 Pitted Dates (Small ones, like the kind by Sunkist)
1/2 scoop Vanilla Spirutein protein powder
1 Tbsp. Unsweetened Almond Coconut Milk

For The Topping:
8 Oz. Fat Free Cream Cheese
1 Scoop Vanilla Spirutein Protein Powder
1 Salted Caramel Greek Yogurt (Dannon Light n Fit) – Can be substituted for Lemon Greek Yogurt (Light) or Tropical Fruit Greek Yogurt (Light)

Begin with your food processor. Add all ingredients for the crust into the processor and allow to process for about 30 seconds. Stir the mixture and scrape the sides and allow to go for another minute or so.
Now comes the messy part (Make sure you’ve washed your hands)! Grab chunks of the crust mixture and form into a ball the size of a golf ball. Once you pack the ball tightly, flatten into a disc and put into the muffin silicone mold. Repeat until the mixture is used up.

Now mix all the ingredients for the topping in the food processor (no need to clean it out between the crust processing and this mixture). Pulse a few times, then process for about ten seconds. Stir and scrape the sides again. Then process for another 30 seconds or so.

Spoon on top of the 12 crusts.

Chill in the fridge for about an hour then serve. If you’re not going to eat them within 24 hours, I recommend freezing them.  When ready to eat, just take out and let defrost for ten to fifteen minutes before eating. Enjoy!