Home Medicine No-Bake Mini Fruit Tarts (Gluten Free, Dairy Free).

No-Bake Mini Fruit Tarts (Gluten Free, Dairy Free).

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If you’re looking for a quick summer dessert that won’t heat up the house, try these no-bake fruit tarts! A gluten free cookie crust, white chocolate, and sweet berries combine to make the perfect sweet treat.

dairy free mini berry tarts on a white plate

Summer is just about here, and soon more and more delicious fruits will be in season. Peaches, strawberries, and blueberries are some of my favorite fruits that will be locally available here in Michigan.

I love to make easy summer desserts that don’t require many ingredients or too much time. Summer is the time to keep it simple! No-bake vegan cheesecake, cherry sorbet, and these mini fruit tarts are perfect treats to make when you want to stay cool.

These mini fruit tarts are super easy to make, and they’re free of all the top allergens. All you need are some cookie or graham cracker crumbs for the crust, vegan buttery spread, white or dark chocolate chips, and you favorite berries. That’s it!

gluten free berry tarts on a plate
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Ingredient Notes

  • Allergy Friendly Chocolate Chips – Enjoy Life makes semi-sweet chocolate chips, dark chocolate chips, and white chocolate chips. Use whatever flavor you like! The white chocolate chips plus blueberries and red strawberries made some very patriotic little tarts.
  • Cookies or Graham Crackers – Enjoy Life Crunchy Sugar Cookies or Honey Graham Cookies are a great choice for crust on these tarts. You can also use gluten free graham crackers like S’moreables by Kinnikinnick.
  • Vegan Butter – I used Earth Balance Soy Free Vegan Buttery Spread. You can probably use any vegan buttery spread that works for your dietary needs.

Step by Step Instructions

  1. Pulse the cookies or graham crackers into fine crumbs using a food processor. Add the melted vegan buttery spread and pulse to combine.
graham cracker crumbs

2. Press the cookie crumb mixture into cupcake liners.

graham cracker crumbs in muffin liners

3. Spoon melted dairy free chocolate chips on top of the crust.

chocolate and graham crackers in muffin cups

4. Top each tart with blueberries and chopped strawberries, or the fruit of your choice. Chill in the refrigerator for about 20 minutes so the chocolate can firm up.

berry tarts with chocolate

Storage

Store these tarts in the refrigerator. They should stay fresh for 2 days.

Variations

  • If you don’t want to use fruit, you can leave these plain – just chocolate and cookie crumbs, or you could sprinkle some pumpkin seeds or sunflower seeds on top.
  • For a fun twist on s’mores, try sprinkling mini marshmallows on top of the melted chocolate.

More Gluten Free Desserts

allergy friendly print cookbook
no bake berry tarts with gluten free cookie crust

Disclosure: This post contains affiliate links.

Recipe

no bake mini berry tarts

No-Bake Mini Fruit Tarts (Gluten Free, Dairy Free).

A delicious cookie crust, dairy free chocolate, and sweet berries combine to make these cute little treats!

Ingredients

  • 12
    Enjoy Life Honey Vanilla Graham Crunchy Cookies
    or a different cookie of your choice – see notes
  • 7
    Tablespoons
    vegan buttery spread
  • 1 ½
    cups
    dairy free mini chocolate chips
    white chocolate or semi-sweet

  • cup
    strawberries
    finely chopped

  • cup
    blueberries

Instructions

  1. Put the vegan buttery spread in a bowl and microwave for about 30 seconds until melted. Set aside.

  2. Put the gluten free cookies in a food processor and pulse until they become fine crumbs. Add the melted vegan buttery spread and pulse until the mixture comes together.

  3. Line a muffin tin with parchment cupcake liners. Spoon some of the cookie crumb mixture into each liner. I used the bottom of a measuring cup to press the crust down.

  4. Put the dairy free chocolate into a microwave safe bowl and microwave for one minute. Stir the chocolate, and if it isn’t melted, microwave for 15 second intervals until fully melted. (If you use dairy free white chocolate, it may take less time to melt. Be careful – the white chocolate can burn easily).

  5. Spoon some chocolate into each cupcake liner. Sprinkle the fruit on top of the melted chocolate.

  6. Place the muffin tin in the refrigerator for about 20 minutes or until the chocolate is firm.

Recipe Notes

Store these tarts in the refrigerator. They are best when fresh, but are fine for up to 2 days.

You can use any crunchy cookie or graham cracker that suits your dietary needs. Some ideas: Enjoy Life Sugar Cookies, Kinnikinnick S’moreables or K-toos, Partake Brand Crunchy Cookies.

Nutrition Facts

No-Bake Mini Fruit Tarts (Gluten Free, Dairy Free).

Amount Per Serving

Calories 198
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 74mg3%

Potassium 12mg0%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 13g14%

Protein 2g4%

Vitamin A 315IU6%

Vitamin C 3mg4%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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