For the crust:
14-15 Medjool Dates (pits taken out!)
¾ cup almonds
¼ cup unsweetened coconut flakes
1 tsp vanilla extract
1 TBS cocoa powder
2 TBS melted coconut oil
For the filling:
Your favorite kind of greek yogurt (vanilla, coconut, lemon, etc)
Your favorite seasonal fresh fruit, chopped small (nectarines, blueberries, strawberries, kiwi, mango, etc)
~In a food processor- add almonds and coconut and process until almonds start to break down into smaller pieced (a course flour). Add the pitted dates, coconut oil, cocoa powder and vanilla extract. Continue to process until dates have been broken down and mixture is evenly combined. (You will know when it is done because the mixture will form a nice ball of “dough”)
~ Press the mixture into muffin tins. Press mixture ¼-1/3 of the way up the sides to make a nice small cup/bowl shape. This will be the base (or crust) for your tart!
~Place the muffin tin filled with your tart base in the fridge for about 1 hour.
~Pop the tart crusts out of the muffin tins and fill with your favorite yogurt or coconut whipped cream. Top with fresh chopped fruit!
~ Serve immediately or place in the fridge before serving
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