Hi, my name is Silvia Cecco and I am a vibrant vegan. I have a degree in computer engineering and work in robotics for the provincial power utility, Hydro-Québec. Nearly two years ago, I was diagnosed with fibromyalgia, which led me to a vegan diet (I was already vegetarian). A vegan diet gave me my life back and renewed my love and passion for food. 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. I love that Yoso is a Canadian company. I love that Yoso products are made with the same quality ingredients that I would use if I were to make them myself. And I love that Yoso products taste great, even to non-vegans!
Spring Rose Teal Tarts
Prep time: ~2 hours
4-6 chocolate-cherry quinoa protein bars, chopped (or other fruit & nut bars)
Extra chopped dark chocolate (optional)
1 cup coconut milk (I prefer canned)
1/4 cup chia seeds
1 tbsp maple syrup, optional
1 1/3 cups YOSO coconut vanilla yogurt
Mix chia pudding Centre ingredients together and refrigerate minimum 2 hours. Add base ingredients to your blender and pulse until the mixture can be pressed into mini tart pans. Refrigerate 30 minutes to set. Mix 1/3 cup coconut yogurt with green spirulina, 1/3 cup with blue majik and 2/3 cup with both green spirulina and blue majik. Fill the tarts with the chia pudding, then top with the naturally coloured coconut yogurt and decorate as desired – VOILÀ!
This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.