Easy to make and incredibly moreish, these baked yoghurt tarts are the perfect healthy and nutritious dessert or brunch recipe.
Ingredients:
1 1/2 cups (135g) rolled oats
1/4 cup (20g) shredded coconut
1/4 cup (35g) natural sliced almonds, coarsely chopped
1 tbsp flaxseed meal
1 tbsp chia seeds
1/3 cup (80ml) melted coconut oil
1/4 cup (60ml) maple syrup
1 tsp vanilla extract
500g Alpro Plant Based Vanilla yoghurt
Mixed fresh fruit, to serve
How to make it:
Step 1
Preheat oven to 170°C. Lightly grease six 12cm (base measurement) round fluted tart tins with removable bases and line the bases with baking paper. Place the tins on a baking tray.
Step 2
Combine oats, shredded coconut, almond, flaxseed meal and chia seeds in a large bowl. Make a well in the centre. Add the coconut oil, maple syrup, vanilla and 2 tbs water and stir to combine. Set aside for 5 mins to soak.
Step 3
Spoon the oat mixture evenly among the prepared tins and use the back of the spoon to press the mixture evenly over the base and side of each tin. Bake for 30-35 mins or until golden and crisp. Set aside to cool completely.
Step 4
Transfer the tart cases to a serving platter. Fill each tart case with yoghurt. Top with fruit and serve immediately.
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