1 cup rolled oats
1 cup desiccated coconut
1/2 cup pitted dates
2 Tbs organic extra virgin coconut oil
1 cup dates (pitted and soaked in hot water)
¼ cup of almond butter
1 cup coconut cream
½ tsp vanilla extract
Pinch of sea salt
1 cup of our Natural or Vanilla and Chia Coconut Yoghurt
2 bananas (sliced)
Vegan dark chocolate or cacao nibs
Grease a muffin tray with coconut oil.
In a food processor combine the oats, coconut, dates and coconut oil until a sticky mixture forms. Press about a heaped tablespoon of this mixture into each muffin mould. Put these in the freezer for half an hour or so.
To make the filling combine the dates, coconut cream, almond butter, vanilla and sea salt and blend in a high-speed blender or food processor until smooth and creamy.
Once the tarts have set in the freezer, spoon in the filling mixture. Allow to set in the freezer for at least 2 hours. When you are ready to serve remove from the freezer and let stand out of the fridge for an hour or so before adding the Coconut Yoghurt, banana slices and raw chocolate.