I'm going to quote "Yo Gabba Gabba" now by saying there's a party in my tummy, so yummy, so yummy...because that's how I feel after tasting this delectable dessert! I've been wanting to make some sort of fruit tart for couple days but this is way better. It's a no-bake dessert and requires little time at all. Plus, it's pretty darn healthy too.
The crust is close to the vegan peanut butter cups we all love. The creamy filling is something my mom used to make all the time when we were kids for parties or special celebrations. I remember it always went fast!
No-Bake Fruity "Pies"
makes 1 large pie or 24 mini pies
1 package vegan *graham crackers (or 10 crackers)
1/2 C. vegan butter
1/3 C. brown rice syrup (or you could use pure maple syrup or agave nectar)
12 oz. vegan cream cheese (I like Vegan Gourmet), room temperature
1 C. ricemellow creme (Suzanne's)-it's like marshmallow fluff but vegan & healthy
assorted fresh fruits like blueberries, strawberries, peaches, raspberries to put on top
*"The Complete Idiot's Guide To Vegan Baking" has a great homemade graham cracker recipe in it, among other wonderful recipes, if you're up for it
For the crust (as shown above):
Line mini muffin tin with paper liners. (If you're making one large pie, skip this step)
Process graham crackers in food processor until fine crumbs form. (You could also do it by hand in a sealed plastic bag-great for kids to let out some frustration!)
In medium saucepan, melt the butter over low heat and add the brown rice syrup. Mix well and turn off heat. Add in the graham cracker crumbs and combine.
Place spoonfuls evenly in each muffin cup (or for one large pie, place all of it in pie pan and press from center out, until it's flat on the bottom and evenly up the sides)
For the creamy center*:
In medium bowl, combine room temperature cream cheese and ricemellow creme. Using beaters, mix until smooth.
Putting it all together:
Place dollops of creamy mixture on top of graham cracker crust, spreading out evenly.
Add sliced fruits of your choice.
(My kids did these with wild blueberries and strawberries-you could even make little faces with them or add slivered almonds or nuts..mmm)
Chill for at least one hour to let it firm up. For the large pie, it's even great frozen!
*This also makes a show-stopping (or taste bud stopping) fruit topping. Try it at a party and see the reaction!
I melted dark vegan chocolate chips (Fair-Trade), added a little almond milk, stirred and drizzled on top of the large pie. You could add caramel sauce too but it's pretty sweet already and doesn't need much.