Coconut Yoghurt & Fruit Tarts (v, df, gf)

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.

Ingredients:

• 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)

Method:

1. Preheat oven to 160ºC. Grease 4 x 10cm flan dishes with removable bases.
2. Place the dates in a bowl and cover with boiling water. Soak for 10 minutes, then drain well.
3. 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.
4. 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.
5. 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.
6. Tidy the edges with a knife and prick the base a few times with a fork.
7. Bake for 15 minutes. Watch carefully and do not let it burn. Leave to cool completely and then remove from tin.
8. 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.
9. Fill the tarts with coconut yoghurt and top with your favourite fresh fruit. Enjoy!

Thanks to @kellygibney_wholehearted for bringing us this recipe!