These pretty tarts are simple to put together, taste amazing and deliver you a good dose of gut-loving probiotics. Enjoy topping the tarts with your favourite seasonal fruit.
1 ¼ cups almond meal
¾ cup coconut
1⁄3 cup cocoa
¾ cup dried dates
2 tbsp chia seeds
Pinch of sea salt
Raglan Food Co Coconut Yoghurt for filling (Kelly used our Organic Blueberry & Caramel)
Fresh fruit for decorating (Kelly used strawberries, blueberries, kiwifruit, mango & pomegranate)
Preheat oven to 160ºC. Grease 4 x 10cm flan dishes with removable bases.
Place the dates in a bowl and cover with boiling water. Soak for 10 minutes, then drain well.
Place the almond meal, coconut, cocoa, dates, chia seeds and salt into a food processor. Run the machine until the mix is the texture of fine breadcrumbs.
Add the dates. Blitz until the dough just sticks together when pressed between 2 fingers. Add 1 or 2 teaspoons of water if needed to make it come together more.
Divide the crust dough into 4 portions and press evenly and firmly into each tin (you may not need all the dough). Spend a little time doing this, it will make a difference to the end result.
Tidy the edges with a knife and prick the base a few times with a fork.
Bake for 15 minutes. Watch carefully and do not let it burn. Leave to cool completely and then remove from tin.
To assemble: Ideally not to be done more than 30 mins before serving. If you’d like to be able to prepare them further in advance, try lining the tart crust with a little melted dark chocolate to stop the base getting soggy.
Fill the tarts with coconut yoghurt and top with your favourite fresh fruit. Enjoy!