|Prep Time||15 min|
|Total Time||1 hour|
50g coconut oil, melted, plus extra for greasing
2 dates, de-stoned
125g plain flour
50g dark chocolate
120g coconut yoghurt
Preheat the oven to 180ºC.
Mix the melted coconut oil with the flour, chia seeds, and dates in a food processor and pulse until they form a dough.
Lightly grease a 12 mini muffin tin with a little extra coconut oil and divide the mixture evenly into the holes. Spread the mix equally, pressing down to create cases or discs. Pop in the heated oven for 15-18 minutes until crisp and beginning to golden.
Meanwhile, melt the chocolate on a bain marie. Leave to cool slightly before folding in the coconut yoghurt. Place in the tart cases once they are cool enough and place in the fridge to harden for at least 30 minutes.