A creamy vegan no-bake tart made with layers of balsamic blueberry, yogurt, and red wine strawberry.
Taste for sweetness and adjust as needed. Stir in the vanilla extract and coconut oil. Use an immersion blender, or transfer to a blender or food processor, and combine until smooth.
Add all ingredients except for the coconut oil to a small saucepan. Bring to a gentle boil and then reduce to a simmer. Cook until the strawberries have softened and released their juices, the alcohol taste has diminished, and the mixture is somewhat reduced, about 7 to 10 minutes. Stir in the coconut oil.
Let cool for 20-30 minutes, then spread on top of the yogurt layer.
ALCOHOL-FREE: To make without alcohol, use a fruit juice of choice in place of the wine in the strawberry layer. Double the amount of vanilla extract and almond extract, and stir them in after cooking instead of cooking them in with the mixture. (The small amount of alcohol content in the extracts will help the texture of the frozen dessert).
OIL-FREE: I originally made this recipe oil-free, so I know it will work if you just omit the oil. But the texture will be a little icy, especially in the berry layers. If you're comfortable cooking with oil, I recommend using it.
NUTRITION: Nutrition facts exclude the graham cracker crust.
Boozy Mixed Berry Yogurt Tart originally printed from https://yupitsvegan.com/boozy-mixed-berry-yogurt-tart/ June 19, 2014