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.
Snacks, Sweet Treats
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