No Bake Chocolate Peppermint Tartlets



1/2 cup sunflower seeds

2 tbsp cacao powder

1/2 cup oats

1 cup pitted dates

1 tbsp coconut oil


1/2 cup pitted dates

6 tsp freshly brewed We Are Tea Moroccan Mint

3 tbsp cacao powder

2 tbsp coconut oil

1 small avocado

1/2 ripe banana


To make the base, add the seeds and oats into a food processor and pulse these to break down slightly.

Add in the cacao, dates and coconut oil and blend again until well combined.

Divide these amongst your mini tart cases (using loose bottom tins makes this easier) and press the mixture into the base and sides for the tins. You can use any leftover mixture and roll this into energy bites.

Pop these into the freezer to chill.

For the filing, add all of the ingredients into a food processor of high speed blender and blitz until really smooth and creamy.

Pour this over the bases and smooth over the surface. Leave these to set up in the freezer for 4 hours or overnight. Allow to thaw a little before serving.

Charley's Health