Hi, my name is Silvia Cecco and I am a vibrant vegan.Β  I have a degree in computer engineering and work in robotics for the provincial power utility, Hydro-QuΓ©bec.Β  Nearly two years ago, I was diagnosed with fibromyalgia, which led met to a vegan diet (I was already vegetarian).Β  A vegan diet gave me my life back and renewedΒ my love and passion for food.Β  I do what I do to share this love and passion with you, through fun and beautiful, brightly coloured food creations.


I love everything about Yoso, which is why it is my great pleasure to support the brand in any way I can.Β  I love that Yoso is a Canadian company.Β  I love thatΒ Yoso products are made with the same quality ingredients that I would use if I were to make them myself.Β  And I love that Yoso products taste great, even to non-vegans!

Why I love this recipe? Rainbow food always tastes better! In addition the crust is amazing and the flavour/texture combinations will have you closing your eyes to savour each mouthful. This tart is pretty meets healthy, delicious and nutritious!

Rainbow Breakfast Tart

Prep time: ~2 hours

Crust:
170g mixed berry dried fruit bars, chopped
100g dark chocolate, chopped
1 cup almonds

Filling:
1 cup canned coconut milk
1/4 chia seeds
2.5 cups YOSO vanilla coconut yogurt
@just_blends pink pitaya and butterfly pea flower powders
@rawnice blue spirulina
Turmeric

Combine coconut milk + chia seeds, and refrigerate 2 hours.  Pulse crust ingredients in your blender and then press into the tart pan, and refrigerate half an hour min.  Divide coconut yogurt in 5 and colour with powders.  Layer chia pudding, then coconut yogurt in the crust to create a rainbow 🌈 and top with fruit.

ENJOY!

@scecco_food.for.thought