Raspberry and Blueberry Coconut Yoghurt Tart

 Serves 4  INGREDIENTS  BASE  1 cup shredded coconut  3 cups mixed nuts and seeds of choice  2 tbs each of chia and hemp seeds  250g dates (soaked in warm water for 10 minutes then drain)  3 tbs coconut oil, melted  FILLING  500g Coco TRibe Natural or Vanilla Bean Yoghurt  1 punnet of raspberries   2 punnet blueberries  1 lemon  1 cup toasted granola  METHOD  Place the coconut, nuts, seeds (including chia and hemp) into a food processor or blender and blend to a breadcrumb consistency. Add the drained dates, coconut oil and process quickly to combine.   Line the base and lightly oil a rectangle or round tart mould with a removable base. Press the base mixture into the mould as well as the sides. Place in the fridge for 20-30 minutes.  In a bowl combine the yoghurt and raspberries and beat together with a fork. Remove the tart from the freezer and gently move from the mould. Remove the paper and play the tart shell on a serving platter.   Spoon the yoghurt mixture into the tart shel, top with blueberries and finely grate lemon zest. Serve immediately or place in the fridge until ready to serve.  Cut and serve with toasted granola and top with Coco Tribe Ice Cream if desired.   Recipe created by Tom Walton.

Serves 4

INGREDIENTS

BASE

1 cup shredded coconut

3 cups mixed nuts and seeds of choice

2 tbs each of chia and hemp seeds

250g dates (soaked in warm water for 10 minutes then drain)

3 tbs coconut oil, melted

FILLING

500g Coco TRibe Natural or Vanilla Bean Yoghurt

1 punnet of raspberries

2 punnet blueberries

1 lemon

1 cup toasted granola

METHOD

Place the coconut, nuts, seeds (including chia and hemp) into a food processor or blender and blend to a breadcrumb consistency. Add the drained dates, coconut oil and process quickly to combine.

Line the base and lightly oil a rectangle or round tart mould with a removable base. Press the base mixture into the mould as well as the sides. Place in the fridge for 20-30 minutes.

In a bowl combine the yoghurt and raspberries and beat together with a fork. Remove the tart from the freezer and gently move from the mould. Remove the paper and play the tart shell on a serving platter.

Spoon the yoghurt mixture into the tart shel, top with blueberries and finely grate lemon zest. Serve immediately or place in the fridge until ready to serve.

Cut and serve with toasted granola and top with Coco Tribe Ice Cream if desired.

Recipe created by Tom Walton.

tedy altree-williams