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Prep time 30 minutes
Cook time 30 minutes
Yield: Serves or Makes 6-8
Pop the base ingredients into a good high speed food processor: oats, almonds, cacao nibs, dates, coconut flour. Blend until you get dough consistency. Add more coconut flour if too sticky.
Press the dough mixture into the bottom of tin tarts. You should be able to make 6-8 mini tarts with 9cm diameter tins. Layer the tins with cling film so it will be easier to get the base out later.
Pop the tins in the freezer for 30 mins so the base hardens.
Fill with plain yogurt and blackberries and redcurrant. Or use other favourite fruit if you want.
Optional: add some maple syrup or agave nectar on top.