BERRY CHOCOLATE OAT TARTLETS
Prep: 15 minutes
Cook/Chill: 2 hours
TART CASES & BALLS:
100g dates, soaked in boiling water for 10 minutes
2 tablespoons coconut oil, melted
2 tablespoons nut butter
4 tablespoons cocoa powder
75g no added sugar dark chocolate + 1 tablespoon coconut oil
150g thick Greek or coconut yogurt
3 tablespoons Natvia natural sweetener
2 tablespoons raspberry powder (optional)
Blueberries, to decorate
- First make the cases and balls - place the dates, oil and cocoa powder into a blender or food processor until thick and smooth. Add in the oats and granola and pulse a couple of times until combined.
- Set aside ⅓ of the mixture and the rest divide between 3-4 individual loose bottom tartlet tins. Press up the sides and on the bottom then chill.
- Meanwhile mix together the yogurt, sweetener and raspberry powder. Divide between the tartlet tins and fill to reach the top of each and smooth out. Chill for 2 hours.
- With the rest of the granola oat date mixture, divide into 10-12 pieces and roll into balls. Melt the coconut oil and chocolate then dip each ball in to coat. Sprinkle over dried raspberries and chill in the fridge for 2 hours. Pop on top of the tartlets along with some blueberries - then enjoy!