Christmas Breakfast Tarts

makes 24 mini tarts

ingredients

2 cups of oats
4 tablespoons of coconut oil melted
160 grams of almonds
90 grams dessicated coconut
6 medjool dates pitted
pinch of sea salt
1/2 teaspoon of vanilla extract
goat curd for filling or
coconut yogurt for filling
berries for topping, blueberries and raspberries taste great with the goat curd

preparation

Process almonds, coconut, dates salt and vanilla in a food processor until just combined, combine with oats and coconut oil and mix together, put roughly a tablespoon of mixture into a silicon cupcake mould and press into desired shape, only coming a centimetre up the side of the mould, put in the fridge to set for a half hour or so, when set gently remove from mould and fill with either goat curd and berries or coconut yogurt and berries, the cases can be pre made and taken out of the moulds so you do not have to buy 24 moulds. Store them in the fridge until ready to fill and serve.

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