Coconut yogurt & berry jam tarts

Delicious coconut yogurt & berry jam tarts!

Recipe for the base

·      1 & 1/2 cups almond meal

·      1/2 cup desiccated coconut

·      2 tbs coconut oil, melted

·      2 tbs of sweetener (I used coconut nectar)

·      1 egg

·      1/2 tsp vanilla bean

·      1/4 tsp salt

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Raglan coconut yoghurt- I used blackcurrant and vanilla flavour. Used in the last step of this recipe, when assembling!

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Recipe for chia jam

·      1 & 1/2 cups of mixed berries

·      1 tbs chia seeds

·      2 tsp honey

·      Pinch of salt

Method

Mix all of the base ingredients in a bowl until well combined. Transfer the mixture into tart tins, I used 3 small/medium sized tins with pop out bottoms. Lightly grease the tins with some coconut oil! Press the mixture firmly down into tart tins until the base and sides are a similar thickness and compacted. Bake in the oven for 12 minutes at 180 degrees. Meanwhile, simmer the berries on the stove until defrosted (if from frozen) then mash until mostly smooth. Add the remaining ingredients for the chia jam and set aside for at least 10 minutes, until the chia seeds have congealed.

To assemble
Fill the tarts half way with coconut yogurt, then the other half with the chia jam. Garnish with extra berries and mint! Makes roughly 3 small to medium sized tarts. Best served straight away, or within a day, as the coconut yogurt will soften up the base!