Have you guys heard of the Flavor Bible? It is one of the neatest food resources ever. I borrowed it from the library a while back, but since then I’ve been looking for it at all the used book stores and thrift stores because I need it in my life forever. They even have a newer vegetarian version, which is the one I’m hoping to get my hands on.
It’s a guide to all ingredients and flavour combinations. It’s such a great reference for anyone who enjoys being in the kitchen. It’s filled with ways to use any ingredient you could possibly think of, meals chefs serve using those ingredients, tips, and amazing flavour pairings.
While I looked through it, I kept a notebook at my side so I could write down flavour combinations that jumped out at me. I found so many combos that I would have never thought of that sounded so incredible. My list of must try combinations just continued to grow as I made my way through the entire book.
One of the flavour combinations I couldn’t get out of my head was cherry, mint, and vanilla.
That’s how these no bake mint cherry tarts were born.
And it did not disappoint. I just want my life to be filled with mint, cherry, and vanilla everything.
Maybe not everything because I don’t think that’d make very good rice topping, but just think of how delicious oats would be with those flavours or banana ice cream!
I think I know what’s for breakfast tomorrow…
These no bake mint cherry tarts are so easy to make and almost dangerously easy to eat. The crust is chewy and coconutty, with a bit of buckwheat crunch. Then they are filled with a creamy vanilla bean and mint cream and then they’re topped with beautiful fresh cherries.
The chewy and crunchy crust is just the perfect vessel for the smooth and creamy filling and juicy cherries.
Cherry season is seriously so exciting. They’re one of my favourite fruits ever. They’re up there with mango and cherimoya.
I considered roasting them for on top, but I couldn’t bring myself to do because they were just so fresh and perfect as they were.
If you give these cute little tarts a try, let me know! Show me on Instagram, Twitter, Facebook, or just comment below!
- ¼ cup pitted medjool dates
- ¼ cup oats
- 3 tbsp shredded coconut
- 1 tbsp buckwheat groats
- water if needed
- ½ cup soft silken tofu, drained
- 1-2 tbsp maple syrup (depending on desired sweetness)
- 2 tbsp fresh mint leaves, packed
- 1 tbsp coconut oil, melted
- fresh cherries, halved and pitted
- Add dates, oats, and coconut to a food processor and process until all ingredients are broken down and begin to form a ball. If it seems to dry and isn't coming together, add a splash of water.
- Add in the buckwheat groats and pulse until combined, but not completely broken down.
- Line 6 muffin tins with parchment paper.
- Press a heaped tbsp of the dough into each tin and using your fingers press the dough up the sides.
- Place the pan in the freezer while you make the filling.
- Blend the tofu, maple syrup, mint, and coconut oil together until smooth and creamy.
- Remove the crusts from the freezer and fill each crust with the mint filling and top with cherry halves.
- Freeze for at least 20 minutes or let sit in the fridge until ready to serve.
- Store in an airtight container in the fridge for a few days or in the freezer for a few weeks.