Matcha Coconut and Yogurt Tarts

• Vegetarian
• Gluten free

• Produce

  • 1 Blueberries
  • 6 Dates
  • 1 tsp Matcha green tea, powder

• Pasta & Grains

  • 40 g Oats

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 21 g Almonds, ground
  • 75 g Desiccated coconut, unsweetened

• Dairy

  • 1 Greek yogurt

Found on veggiedesserts.co.uk

Description

Ingredients

• 40g (½ cup) oats
• 75g (1 cup) unsweetened desiccated coconut
• 21g (¼ cup) ground almonds
• 6 dates, pitted and softened in warm water for a few minutes
• 3 tablespoons coconut oil
• 1 tsp matcha green tea powder
• Greek yogurt
• Blueberries

Directions

• Blitz the oats in a food processor or blender (I use a Froothie) until it is a bit finer. Add the remaining ingredients (but not the yogurt or blueberries) and whiz until well combined.
• Press the matcha coconut mixture into the cups of a muffin or tart tray and refrigerate for at least an hour or overnight.
• Carefully remove the tarts from the cups, fill with yogurt and top with blueberries. Serve immediately or store in the fridge in the muffin tray.