Make the tart cases first. Add all ingredients into a food processor or blender and pulse until a ball is formed. Feel free to mix everything with your hands and knead until fully combined.
In five small non-stick tart tins, press the dough with your hands into each section, covering the base and sides. With a fork, gently prick the dough. Bake in over for 15 minutes.
While the cases bake, prepare the kefir filling. In a bowl, sprinkle the gelatine over the water, let soak for five minutes and then set aside.
In a pan over medium heat, gently heat the Stevia (/natural sweetener) with 60ml of the greek yoghurt until the sweetener has just dissolved, stirring constantly.
Remove from the heat, add the gelatine mixture and whisk until completely dissolved.
Stir in the remaining yoghurt and the kefir. Pour into the baked cases.
To make the jam, warm the raspberries in a pan with a small tsp of Stevia (/natural sweetener) for about 4 minutes – until they start to break down.
Whilst warm, add the chia seeds and leave to one side to cool.
Top the tartlets with the jam and finish with fresh raspberry halves.
And that’s it! Between servings, keep chilled in the fridge.
Did you enjoy this recipe? Browse more Sugarless Sundays recipes here!
Chia seeds contain tryptophan, an amino acid that triggers the release of serotonin in the brain and promotes good mood & good sleep. Being a source of magnesium, they also promote relaxation and support stress levels!
A nutrient-dense flour alternative that's rich in healthy fats, plant protein and vitamin E. Almonds are a source of melatonin (a hormone that helps regulate the sleeping and waking cycle) as well as minerals magnesium and calcium that promote muscle relaxation and sleep.
With its smooth, creamy texture and slightly tangy flavour, yoghurt is sometimes referred to as the 'original health food', helping with immune function, weight loss and more. Compared to natural yoghurt, Greek yoghurt is thicker, tangier and more protein-rich. This is because it has been strained to remove the whey.
September 9, 2021
Emily is a fully qualified, registered nutritionist with a degree from Kings College London. We had the pleasure of working with Emily to develop some delicious sugar-free meals for our #SugarlessSundays movement.
Emily believes that nutrition goes beyond what we eat; it is also about how we eat, our environment and our lifestyles. This holistic approach carries over to her private work, where she caters to her clients' unique nutritional needs, helping them optimise their health.