GF:  SF: V

Makes 8 small tarts

For the tart base:

1/2 (90g) cup almonds

1/2 (70g) cup pecans

45g Well Naturally Orange Chocolate, broken into pieces

1 teaspoon vanilla essence

2 medjool dates, pitted

2 tablespoons coconut oil, melted

For the filling:

1 cup Greek Yoghurt

3 small figs, sliced

Cinnamon or cacao to dust

To make the tart base combine the almonds, pecans and chocolate pieces in a high powered blender or food processor and blend for 20 seconds. Add in the vanilla, dates and coconut oil and blend for 20 seconds.

Line 8 muffin holes (85ml capacity) with patty pans. Press 2 tablespoons of base mixture into each muffin hole. Using your fingers shape the mixture to fit evenly across the base and sides. Transfer to the freezer to set for 1 hour.

Remove from the freezer and place 1 1/2 tablespoons of Greek yoghurt into each tart base and top with 3 slices of fig. Dust each tart with a sprinkle of cinnamon or cacao and serve.