Petite Peanut Butter + Strawberry tarts



For the tart base

14 Dates, pitted
3/4 cup Cashews
1/3 cup Peanut Butter
2 tbsp Coconut Oil, melted
1 tbsp Cacao Nibs

1 jar of Coconut Yoghurt

Fresh Strawberries, to decorate.



1. Blend the tart base ingredients in a food processor until well combined. Press this mixture into mini tart tins (silicone ones are ideal)and place into the freezer to firm up for an hour or so.

2. Remove the tarts from the freezer and carefully remove the shells from their cases/tins. 

3. Place a dollop of coconut yoghurt into each of the tart shells. Then decorate each tart with a halved Strawberry on top.

Makes approx. 8 mini tarts

Bronwyn KanComment