This post was sponsored by Sunbutter
Berry Sunflower Breakfast Tarts are an incredible treat, not only in the morning, but for a snack or dessert, or all three. With only 5 ingredients, these tarts take just minutes to assemble and about an hour to freeze. No-bake tarts are easily kept in the freezer so that they are ready on demand; either when you’re in a hurry to get to work or school, or when you’re just not in the mood to cook anything. Once they are frozen into shape using a muffin tin, they can be moved to an airtight container to live in the freezer.
I’ve noticed that I have a tendency to pair Sunbutter with chocolate because the two are a perfect pair. But there’s so much more you can do with Sunbutter, and so many other flavors it compliments aside from cocoa bean. This recipe pairs Sunbutter with fresh and preserved berries. Because the jam is already sweetened and the banana is naturally sweet, no extra sweetener is required to achieve a nice creamy consistency and optimal taste. The blackberries add a nice bite and tang.
Free from: peanuts, nuts, dairy, soy, egg, wheat, fish, shellfish
2 heaping tbsp Sunbutter Natural Sunflower Butter
5 - 8 blackberries
2 tbsp of your favorite allergy-safe real fruit puree or jam (I used Crofter’s)
6 of your favorite chewy allergy-safe cookies (I used FreeYumm banana maple cookies)
Peel and slice the bananas ahead of time, freezing them flat in either a plastic zipper bag or on a tray lined with parchment paper. There’s no particular method, but ensure that they are not clumped together as that will make them difficult to blend. Freeze for several hours, or ideall, overnight. I like to make a few batches so that they are ready to go when I need them.
Add the bananas to a food processor and let them sit to defrost for about 5 - 7 minutes, then pulse so that they become grainy, pea-sized bits. Add the Sunbutter, blackberries, and fruit puree or jam and pulse until it is creamy and smooth.
Line a muffin tray with 6 parchment muffin liners. Lay a cookie into the bottom of each muffin cup, then scoop some of the tart mixture on top and smooth it out. Repeat for all 6 tarts. Place the tray in the freezer sitting flat, and freeze for 1 hour minimum to set.
Makes 6 tarts