1 cup jumbo oats
2 tbsp vegan butter
2 tbsp date syrup
1/2 cup ground almonds
Pinch sea salt
6 tbsp plain coconut yoghurt
Heaped tbsp date syrup
Heaped tbsp Arctic Berries Blueberry Powder
Tbsp vegan butter
Squeeze fresh lemon juice
50g vegan 100% dark chocolate
Tbsp date syrup
Gently melt the vegan butter and date syrup together, then pour this over the oats, ground almonds and
add a pinch of salt.
Mix everything together until well combined, then press this into the base and sides of your tart tins.
Pop these into the freezer to chill whilst you make the filling.
For the berry filling, combine the coconut yoghurt, butter and syrup and mix well. Stir through the
berry powder and add in a squeeze of fresh lemon juice to taste.
Add a generous dollop of the filling to each of the tarts and place these into the freezer for a couple of
hours to set.
Gently melt the chocolate and stir in the date syrup. Transfer this into a piping bag.
Remove the tarts from the tins and carefully pipe cobweb shapes onto each of them.