Recipe: Raw vegan coconut yoghurt tarts

Recipe: Cathedral Cove Naturals 

Photo: Simon Young


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

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

You may also like...

Kate’s favourite Norfolk fruit chutney  Norfolk fruit chutney recipeNZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years...
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: Spanish cream Jersey Girl Organics milk is available in specialty stores.This recipe comes from  Jersey Girl Organics, winner of the Dairy Primary category of ...
How to grow and harvest watercress Make your own Cream of Watercress Soup from this easy to grow green.Words: Nadene Hall & Jenny SomervellWhen you live rurally, odds ar...
Discuss This Article

Send this to friend