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 Blueberry & Caramel)
  • Fresh fruit for decorating (Kelly used strawberries, blueberries, kiwifruit, mango & pomegranate)


  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!

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