Mini-tartes déjeuner crue, véganes, sans noix et sans gluten! Valises & Gourmandises

Vegan breakfast tartlets with yogurt and fruit

Aryane @ Valises & Gourmandises
Perfect for Easter brunch, these vegan breakfast tartlets are raw and free from gluten & nut. Make the shells in advance and eat throughout the week.
5 from 2 votes
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Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Brunch, Easter
Cuisine healthy, vegan, vegetarian
Servings 6 tartelettes


Tartlet Base

  • ¾ cup oat flakes gluten-free if necessary
  • ¼ cup buckwheat groats or nuts
  • ½ teaspoon Ceylon cinnamon
  • 1 tablespoon maca powder optional
  • ½ ripe banana
  • 1 large Medjool date or 1 tablespoon maple syrup


  • Plant-based yogurt*
  • Fruit powder concentrated fruit juice or natural food colouring


  • Place the oats, buckwheat, cinnamon and maca in the bowl of your food processor. Pulse for about a minute. The mixture should be coarse, not as fine as flour.
  • Add the half banana and the date (or maple syrup) and blend until they're well combined and the mixture is sticky. Add small pieces of banana if too dry.
  • Divide the granola into 6 mini tart molds and press well with your fingers to shape the crusts.
  • Fill each tartlet with yogurt. To add a touch of colour, mix some fruit powder or concentrated fruit juice into 3 tablespoons of yogurt. Add a dollop of coloured yogurt to each tartlet and swirl into the white yogurt using a toothpick.
  • Top with fresh seasonal fruit. Keep in the fridge until ready to serve.


*I prefer plain unsweetened soy yogurt, but use the flavour of your choice
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