Almond Tartlet with Dragon Fruit Yogurt Filling | SCD

This recipe was originally created for Babiekins Magazine Print Issue Eleven.

As with any holiday, Valentine's Day brings the pressure and stress of scrambling around to create something unique, tasty, satisfying and, of course, meets our dietary needs. While I have always loved the classroom parties, any parent with a child who has dietary restrictions knows how stressful these times are for us as parents and for our children. I try so hard to make sure my son is not "different" then his peers, but at the end of the day, we are different. We have an autoimmune disease and that makes us different, we have a different outlook on life and we eat different. For so long I have tried to make sure his foods "fit in" with everyone else's. I have even gone as far as making his own pizza and putting it inside a carryout pizza box.



I am proud we are different. I am so incredibly proud of my son for taking control of his disease, for accepting himself and embracing the healthiest lifestyle that he can in order to get healthy. This Almond Tartlet is easy to make despite the vibrant pops of color. In fact, you can omit the dragonfruit all together and you will still get a yummy treat!

ALMOND TARTLET with DRAGON FRUIT YOGURT FILLING
SCD, Gluten-Free, Refined Sugar-Free
yield: 12 servings

INGREDIENTS
Crust:
1 cup raw almonds
I cup shredded coconut
5 dates
1 tsp. almond milk or coconut milk
4 Tbs. coconut oil, melted
(plus, more for greasing pan)

Filling:
1 ¼ cups plain yogurt*
1 Tbs. honey
2 tsp. dragon fruit powder, optional for color*

Toppings:
Mixed berries
Crushed pistachios
Almond slivers

DIRECTIONS
1. Grease a standard muffin tin with coconut oil and set aside. Silicone works best, but metal will work as well.
2. Combine the ingredients for the crust in a food processor and pulse until well combined. The dough should be fine and stick together. Make sure it’s not too dry and crumbly; add another teaspoon of nut milk if necessary.
3. Press the crust into the muffin tins making sure it covers the sides. Place in the refrigerator for an hour to set.
4. Combine the yogurt, honey and dragon fruit powder and whisk until well combined.
5. Remove the crusts from the refrigerator and carefully transfer them from the muffin tins to a platter.
6. Add the yogurt to the cups filling each one almost to the top.
7. Add desired toppings and enjoy!

*To make this SCD compliant use homemade yogurt. If you do not follow SCD, simply use plain yogurt.
*You can easily use beetroot powder or prickly pear juice in place of dragonfruit powder. I did use dragonfruit powder, however I did NOT have a letter from the company starting it was SCD compliant and only dried dragonfruit. Since it is only used for color, it can easily be omitted.