This is probably the easiest tart filling in the line-up since you most likely have all of the ingredients on hand.

• 1/2 cup plain Greek yogurt
• 1/2 cup mixed fruit jam – homemade fruit sauce or store bought
• 2 tbsp honey
• 1 tbsp granola for garnish

In a small bowl, thoroughly mix honey with yogurt. Then swirl the fruit sauce into the yogurt. Fill each cup and garnish with one piece of fruit – pictured is a raspberry from the sauce – or top with a fresh berry. Sprinkle a little granola on top and you are done!

Any of the nut butters or sun butters can be substituted for the peanut butter if you like.

• 1/2 cup plain firm Tofu
• 1/2 cup peanut butter – chunky or smooth
• 2 tbsp honey
• 3 tbsp unsweetened cocoa powder
• (optional): 1/4 cup sweetened whipped coconut cream

In a small bowl, thoroughly mix all ingredients. (Using a food processor will make a smoother filling, but it’s not absolutely necessary if you don’t have one.) Fill each cup with choco-pb mix. Top with a dollop of sweetened whipped coconut cream and a sprinkle of  cocoa powder for a pretty finish.

You don’t even have to poach the pears for this filling. Simply dice them up and you are practically done.

• 1/2 cup finely diced pears
• 2 tbsp Fruit Sweet
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

In a small bowl, gently toss the diced pears with all remaining ingredients. Fill the cups and enjoy! OK, maybe THIS is the easiest filling. And probably the healthiest.

I LOVE a good cream cheese pastry, but, since I am trying to cut down on calories as well as dairy, I’m using Tofutti cream cheese in this cup. As far as a cream cheese to put on my bagels, it’s not bad. It’s not the real thing, but it’s a good second best. With the addition of pure almond extract and maple butter, it is heavenly. Why don’t I use almond butter then? No real reason. I just like sun butter better.

• 1/2 Sun Butter
• 1/2 cup Tufutti cream cheese
• 3 tbsp maple butter (that’s just whipped maple syrup)
• 1/4 tsp pure almond extract
• 1/4 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• (optional) chopped almonds for garnish

In a small bowl, mix all ingredients until smooth and creamy.  Fill the cups, top with a teeny amount of chopped almonds and enjoy!

Another Tofutti cream cheese winner. Creamy pumpkin mousse- delish!

• 1/2 cup pumpkin puree (Not pumpkin pie mix or you will have to bake it.)
• 1/2 cup Tufutti cream cheese
• 3 tbsp maple butter
• 1/4 tsp pure vanilla extract
• 1/4 tsp allspice or pumpkin pie spice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• (optional) sweetened whipped coconut cream for topper

In a small bowl, mix all ingredients until smooth and creamy.  Fill the cups, top with whipped coconut cream and sprinkle with a teeny bit of ground nutmeg. Enjoy!

To get a smooth creamy texture to this filling, you will need to get out your food processor. You can use fresh, canned or homemade blueberry sauce for this recipe. They all turn out great.

• 1/2 cup plain Greek yogurt
• 1/4 cup blueberries
• 3 tbsp honey
• 1/4 tsp pure vanilla extract
• (optional) sweetened whipped coconut cream and fresh berries for topping

In a food processor, mix yogurt and blueberries until smooth and creamy.  Transfer to a small bowl and stir in the honey. Taste and adjust sweetener as necessary. Fill the cups, top with whipped coconut cream and a blueberry. 

Here is another couldn’t-be-easier recipe.

• 3/4 cup plain Greek yogurt
• 3 tbsp honey
• 1/4 tsp pure lemon extract
• 1/4 tsp pure vanilla extract
• lemon zest for topping

In a small bowl, mix all ingredients until smooth and creamy.  Taste and adjust sweetener as necessary. Fill the cups and top with a sprinkle of lemon zest

I keep reading that soaked, raw cashews will make a really creamy base, but that didn’t happen for me. Maybe my food processor? Maybe I didn’t soak long enough? Maybe it was a full moon? I don’t know, but the results are so yummy that I didn’t even care.

Supposedly, soaking the cashews overnight will start the breakdown and make them easier to digest gaining you more nutrients. We are for that right?

• 1/2 cup soaked raw cashews
• 1/2 cup canned pumpkin puree
• 3 tbsp maple butter
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp allspice
• 1/4 tsp ground ginger or ginger paste
• 1/4 tsp ground nutmeg

In a food processor, whirl the cashews until pebbly. Add the pumpkin puree and continue processing until completely mixed and creamy. Transfer to a small bowl and stir in all of the rest of the ingredients. Taste and adjust sweetener as necessary. Fill the cups and top with sweetened, whipped coconut cream. Sprinkle with a teeny amount of ground nutmeg and you are ready to eat!t