Nectarine Pistachio Coconut Yogurt Tarts (Vegan, Gluten Free)
Cicadas weaving waves of sound, chitter rising and falling. Crickets calling out to mates in the cool, damp morning. The hum of quiet sunrise. Almost like I can hear the dew exploding out into steam. Or the sigh of crepe myrtles’ thick magenta blossoms banging against each other. Or the creep of wild grape curling around the city. Just upon waking I like to sit in our only chair — soft blue seat cover, unpainted wood frame. I sit, close my eyes, attempting to cross my legs. Impossible because the arms of the chair are too high. I lean back, knees propped awkwardly. Listen to the sounds of the day springing awake. Listen to Logan in the kitchen, grinding coffee. The smell of fresh grounds bursts into the living room. The kettle boils. Logan bustles, gathering cups and coffee drippers and paper filters. A breeze steps in through the open windows, fresh air shaking hands with the coffee smells.
There’s a special energy to the early morning and late evening. There’s more space. Space to not think. Space to feel and notice and breath. Space to watch.
Right before bed the other night a thought entered my mind. In came this idea like a seed on the wind, planting in my brain. Coconut yogurt. Automatically, I went to the kitchen. I opened a can of coconut milk, added the contents of a probiotic capsule, some maple syrup, lemon juice. I stirred it, covered it. Then I went to bed.
Sometimes inspiration happens like that. As if from another place, entering into my head. Usually in the quiet evening when the stars are alight. Or in the pastel morning when the flowers relax and untwist to meet the sun.
Spoiler alert: coconut yogurt is easy as hell and so damn delicious. Now you know.
I’d had the idea for this tart in my brain for about a week. Something with stone fruit and nuts, a creamy filling, a solid crust. I didn’t have much worked out for it, technically. I’ve made a lot of no-bake crusts. And the occasional oat almond cookie crust. I find vegan / gluten free pie crusts awkward. More like heartbreakingly bad most of the time. This one, however, is solid and delicious. It tastes like a sweet granola, nutty and laced with cinnamon. I like that about it.
The filling is tangy-sweet. I was tempted to eat all of it with a spoon, but I held back. For the sake of the coconut yogurt tarts. Because when everything comes together — the crust, filling, fruit, and nuts — something magical happens. Sweet, creamy, fruity dessert magic. Cue SPARKLE emojis. Or, as my mom would text, dolphin sparkle whale sparkle-heart swirly hibiscus dolphin.
This recipe is also up on Pure Green Magazine today, along with an interview! Head over there and check it out! While you're at it, join the seasonal eating fun by tagging your posts #PGMinseason on instagram and beyond. And keep checking in with me and the other Pure Green In Season community leaders -- Sasha of Tending the Table and Sherrie of With Food + Love. We're cooking up tons of wonderful stuff this month!
Vegan Probiotic Coconut Yogurt
Recipe Type
:
Breakfast
Author:
Renee Shuman (Will Frolic for Food)
Prep time:
12 hours
Total time:
12 hours
Serves:
2 cups
Simple, rich, creamy, and tangy. Who knew making vegan yogurt at home would be so easy? Use only the highest quality probiotic you can get, and only brands that need to be refrigerated. Refrigerated probiotics are active, which is why they need to be refrigerated in the first place.
Ingredients
- 1 13.5 ounce can full fat coconut milk
- 1 capsule active probiotic
- 1 teaspoon lemon juice
- 1/2 teaspoon maple syrup
Instructions
- Combine the coconut milk, the contents of 1 capsule of active probiotic, lemon juice, and maple syrup in a medium or large mason jar. Discard the empty capsule.
- Stir everything together with a non-metal spoon.
- Cover the jar with a clean, breathable cloth (like a cotton kitchen cloth) and secure with a rubber band.
- Let sit in a warm environment for 6-24 hours (depending on how tangy you like it!).
- When you're happy with the tanginess, cover and refrigerate.
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Nectarine Pistachio Coconut Yogurt Tarts (Gluten Free)
Recipe Type
:
Dessert
Author:
Renee Shuman (Will Frolic for Food)
Prep time:
5 mins
Cook time:
20 mins
Total time:
25 mins
Serves:
8 servings
An oat and sunflower seed crust is filled with coconut yogurt, nectarines, and pistachios! Fresh, tangy-sweet, and perfectly summer seasonal. If you don't care for making your own coconut yogurt, you can use store-bough plain coconut yogurt. Or you can sub full fat cow or goat dairy yogurt, if not vegan.
Ingredients
- Crust
- 1/3 cup sunflower seeds
- 1/4 cup coconut chips or flakes
- 2 cups gluten free rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- pinch Celtic sea salt
- Filling
- 1 cup coconut yogurt (or sub any unsweet full fat yogurt)
- 5 medjool dates, pitted
- 1/2 vanilla bean, scraped of its seeds
- 2 nectarines, pitted and sliced
- 1/4 cup pistachios, chopped roughly
Instructions
For the crusts
- Preheat the oven to 350F.
- Toast the sunflower seeds in a wide pan over medium heat until just beginning to brown and become fragrant.
- Add the sunflower seeds to the bowl of a high powered blender, along with the coconut, oats, and cinnamon.
- Blend on high until you have a semi-fine flour blend.
- Add the coconut oil, maple syrup, and celtic sea salt.
- Blend on high until you have a pliable dough.
- Press equal amounts of the dough into four 4.75" tart pans with removable bottoms (or one regular 9" tart pan with a removable bottom).
- Prick the bottoms of the tarts with the tines of a fork all over.
- Bake for 18-20 minutes, or until golden brown.
- Once baked, let cool completely at room temperature before removing the crusts from the tart pans.
For the filling
- Combine 1 cup coconut yogurt, dates, and vanilla bean in the bowl of a high powered blender. Blend until smooth. Refrigerate, covered, until ready to use.
Putting it all together
- Pour / spoon the yogurt filling into each of the tarts equally.
- Top with nectarines and chopped pistachios. Serve immediately or refrigerate until ready to serve. Best within 24 hours.
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