Makes 10 tarts

Ingredients:

Base Ingredients

35g (1/3 cup) Cacao Powder
100g (1 cup) Almond Meal
35g (1/3 cup) Desiccated Coconut
70g (2/3 cup) Walnuts
9 Medjool Dates
1 tbsp Coconut Oil, melted
2 tbsp Water

Filling Ingredients

120ml (½ cup) COYO Organic Chocolate Yoghurt
120g (¾ cup) Cashews (soaked in water for min 4hrs)
5 Fresh Strawberries
50g (½ cup) Mixed Berries of your choice
100g (1 cup) Desiccated Coconut
2 tbsp Rice Malt Syrup

Topping Ingredients

45g vegan dark chocolate (85%)
1 tsp Coconut Oil, melted
5 Fresh Strawberries, thinly sliced

Method:

In a food processor make the base by processing all dry ingredients until well combined.
Then add in the coconut oil and water and blend until the mixture begins to stick together and form a large clump.
Divide this mixture into 10 mini muffin tray cups and mould them to create a little cup like shape – then place the tray in the fridge.
To make the filling, simply place all the ingredients in the food processor and blend until smooth – if the mixture is too dry add a little more CO YO Organic Chocolate Yoghurt.
Spoon this mixture into your created cups and place them back into the fridge.
Then make the topping. In a bowl, over boiling water, melt your chocolate with the coconut oil.
Remove the tray from the fridge and place a slice of strawberry on top of each tart, then finish by drizzling the melted chocolate over each tart – store in the fridge for up to 3 days

CO YO (www.coyo.co.uk) is the award-winning brand that has revolutionised the dairy-free market by launching the UK’s first and most popular range of coconut milk yoghurts, is now completely organic.