Coconut Yoghurt Breakfast Tarts

Ingredients

1 cup rolled oats
1/2 cup desiccated coconut 
2 tbs coconut oil
1/2 cup dates (soaked for at least 20 minutes in boiling water and then drained)
2 tsp water
6 heaped tbs of any of our Coconut Yoghurts
Stewed or fresh fruit

Instructions

Grease a mini muffin tray with coconut oil.

In a food processor add the oats, coconut, coconut oil, dates and 2 tbs water and blend until a sticky mixture forms. Press about a tablespoon of this mixture into each mini muffin moulds (approximately 6). Put these in the freezer for at least an hour.

Once they have set in the freezer remove the tarts out of the muffin tray and spoon in your favourite coconut yoghurt into the tart base. Top with fresh or stewed fruit and any chopped nuts or chocolate or freeze dried fruit that you’d like. One of our favourite combinations is our Raspberry and Chia Coconut Yoghurt with stewed blueberries and dark chocolate.

These are best served immediately but they will keep stored in the fridge in an airtight container for a few days.