Equipment: 

Miniature tart tins (x4)

BASE

1⁄2 cup buckwheat groats

1⁄2 oat flakes (GF if required)

1⁄4 cup Iswari Buddha’s Awakening Hempiness Add to CartAdd

1 tbsp coconut oil (solid)

5 medjool dates (pitted)

1 tsp coconut or almond flour to dust

FILLING

1 cup plant-based yoghurt such as soya or coconut

1 tbsp Iswari Macaccino Sensual Add to CartAdd

1 tbsp almond butter

2 tbsp maple syrup

1⁄2 vanilla bean paste

1 tbsp Iswari cacao powder Out of Stock: notify me

TOPPING

Fresh blackberries, cherries, raspberries and strawberries

Optional (1bsp maple syrup mixed with 1 tsp cacao powder)

BASE

1. Add the buckwheat, oatflakes, Buddha’s awakening, dates and coconut oil to your food

processor and blitz for a couple of minutes until the mixture sticks together and forms a dough.

2. Place two strips across one another at the bottom of each tart tin to make it easier to lift the tarts

out of their cases once ready. Place a circle shaped cut out of parchment paper on top of this to

cover the entire base of the tins.

3. Press the Dough into the bottom tart tins and press it smooth using a sppon.

4. Push the dough slightly up the edges of the tin also to form a rim.

5. Place in the freezer whilst you prepare the filling

FILLING

6. Combine the yoghurt, macaccino, almond butter and vanilla bean paste in a bowl and whisk until

smooth.

7. Add the cacao powder and whisk again.

8. Divide the yoghurt filling between the tartlets.

9. Garnish with fresh berries and a drizzle of the cacao maple syrup.

By: Christina Leopold

IG: @addictedtodates