1 In a food processor make the base by processing all dry ingredients until well combined.
2 Then add in the coconut oil and water and blend until the mixture begins to stick together and form a large clump.
3 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.
4 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 Yoghurt.
5 Spoon this mixture into your created cups and place them back into the fridge.
6 Then make the topping. In a bowl, over boiling water, melt your chocolate with the coconut oil.
7 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.
1/3 cup Cacao Powder
1 cup Almond Meal
1/3 cup Desiccated Coconut
2/3 cup Walnuts
9 Medjool Dates
1 tablespoon Coconut Oil – melted
2 tablespoon Water
½ cup COYO Yoghurt
¾ cup Cashews – soaked in water for min 4hrs
5 Fresh Strawberries
½ cup Mixed Berries of your choice
1 cup Desiccated Coconut
2 tablespoon Rice Malt Syrup
1.5 ounces of 85% Chocolate – I’ve used a Vegan Dark Chocolate
1 teaspoon Coconut Oil – melted
5 Fresh Strawberries – thinly sliced