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–+ servings
Easter Egg Fruit Tarts

Delicious Easter Egg Fruit Tarts Kids Will Love to Make!

Celebrate Easter with these healthy No-Bake Easter Egg Fruit Tarts, a delightful treat kids can help make and decorate!
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 8 tarts
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1/2 cup Almond Butter Substitution: peanut butter for different flavor.
  • 2 tablespoons Honey Substitution: maple syrup for vegan version.
  • 1 teaspoon Vanilla Extract Optional for those preferring less sweet taste.
  • a pinch Salt Balances sweetness.
  • 1 cup Oats (dry) Ensure oats are finely blended.
For the Topping
  • 1 cup Greek Yogurt (vanilla) Substitution: any yogurt variety for different flavors.
  • Strawberries Fresh fruit for decoration.
  • Blueberries Fresh fruit for decoration.
  • 1 Banana Fresh fruit for decoration.
  • Grapes (green) Fresh fruit for decoration.

Equipment

  • Microwave
  • Blender
  • spatula
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a microwave-safe bowl, combine 1/2 cup of almond butter, 2 tablespoons of honey, 1 teaspoon of vanilla extract, and a pinch of salt. Microwave for about 20 seconds, then stir until smooth.
  2. Blend 1 cup of oats until they reach fine flour consistency. Add to the almond mixture and mix well until it forms a dough.
  3. Shape the dough into Easter egg forms about the size of your palm. Place each egg on parchment paper.
  4. Spread a generous layer of Greek yogurt over each egg-shaped crust.
  5. Decorate with slices of strawberries, blueberries, banana, and green grapes.
  6. Enjoy the tarts immediately or refrigerate for about 30 minutes for a firmer texture.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 55mgPotassium: 180mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Store in an airtight container for up to 3 days in the fridge, or freeze the crusts without yogurt for up to 1 month.

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