Raw Vegan Coconut Yoghurt Tarts


1 Cup of any of our Super Cereals or Lightly Toasted Organic Muesli
1 Tbs of our Raw Organic Coconut Oil
1 Tbs Cashew Butter or nut butter of your choice
1/4 Cup Dried Dates (optional, if not using dates use another Tbs of nut butter) 
6 Tbs of any of our Coconut Yoghurts

To Garnish
Fresh Strawberries
Crushed Pistachios 
Edible flowers


Grease a mini muffin tray with coconut oil.

In a food processor combine the raw paleo super cereal, coconut oil, nut butter and dates and process until a sticky mixture forms. Press about a heaped teaspoon of this mixture into each mini muffin moulds (approximately 8). Put these in the freezer for half an hour or so. 

Once these have set take the tarts out of the muffin tray and spoon our coconut yoghurt into the tart base and top with fresh strawberries, crushed pistachios and edible flowers. 

Best served immediately but they will keep stored in the fridge in an airtight container for a few days. 

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