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

Base:

4-6 chocolate-cherry quinoa protein bars, chopped (or other fruit & nut bars)

Extra chopped dark chocolate (optional)

Centre:

1 cup coconut milk (I prefer canned)

1/4 cup chia seeds

1 tbsp maple syrup, optional

Top:

1 1/3 cups YOSO coconut vanilla yogurt

Blue majik

Green spirulina

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.

https://www.instagram.com/scecco_food.for.thought/