RAW VE­GAN CO­CONUT YOGHURT TARTS

NZ Life & Leisure - - Meet Your Maker -

1 cup any Cathe­dral Cove Nat­u­rals Su­per Ce­re­als or Lightly Toasted Or­ganic Muesli 1 ta­ble­spoon Cathe­dral Cove Nat­u­rals Raw Or­ganic Co­conut Oil 1 ta­ble­spoon cashew but­ter or other nut but­ter ¼ cup dried dates (op­tional, if not us­ing dates use an­other ta­ble­spoon of nut but­ter) 6 ta­ble­spoons co­conut yoghurt To gar­nish fresh straw­ber­ries crushed pis­ta­chios edible flow­ers (op­tional)

Grease a mini muf­fin tray with co­conut oil. In a food pro­ces­sor, com­bine the 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 mould. Put th­ese in the freezer for half an hour or so.

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

Best served im­me­di­ately but will keep stored in the fridge in an air­tight con­tainer for a few days. Makes 8

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