Recipe: Raw vegan coconut yoghurt tarts


Recipe: Cathedral Cove Naturals 

Coast

Photo: Simon Young

INGREDIENTS

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)

METHOD

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

NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.

You may also like...

How to grow galangal This root is a spicy little cousin of ginger and a great addition to the garden, especially if you love Thai cooking. Read on to learn about galanga...
Recipe: Spatchcocked turkey with sage chimichurri Brine the turkey the night before for a super-moist turkey, prime for barbecuing.  This recipe is part of our Barbecue Christmas Menu.Recipe b...
Recipe: Peanut butter chocolate bites My eating habits (for better or worse) are quite well known to Water Cooler followers, so it won't come as a surprise that I've found yet-another ...
Recipe: Chocolate cranberry oat biscuits The best biscuits I've ever eaten... this was the response I got after art director Yolanta Woldendorp and photographer Sally Tagg bit through one...
Discuss This Article

Send this to a friend