Chewy toasted coconut & yoghurt tarts

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GF

A healthy and simple breakfast recipe that goes above and beyond your ordinary granola and yoghurt. I love these tarts for serving to guests as they’re both a joy to eat and a joy to prepare. Chewy dates and toasted coconut form the base of the tarts, which are simply topped with yoghurt and frozen to replicate something you’d expect for dessert!

When serving breakfast to overnight guests, you need something with minimal prep at the time. Especially if your guests aren’t the only ones lacking sleep! These tarts simply need to be topped with fresh fruit and put on a serving platter and they’re good to go.

To ensure this recipe is gluten free, make sure you buy gluten-free cornflakes, or you can substitute them with rice bubbles. A coconut yoghurt would also ensure they are dairy free for those with intolerances.

The chewy bases also make great lunchbox fillers that are high energy and refined sugar-free. I sometimes just make a batch of bases and use them for snack or top them with fresh yoghurt for a quick breakfast.

You can also make a large tart instead of indivudual tarts in a large removeable base cheesecake tin. This is also looks super stunning on a breakfast table and allows guest to cut their own portions.

What's in this recipe?

Chewy toasted coconut bases

• Cornflakes

  Use gluten-free cornflakes if serving to someone with gluten intolerance. They can also be substituted with rice bubbles.

• Desiccated coconut

  Desiccated coconut gives these bases such a beautiful toasty flavour. Toasting the coconut also helps to balance the sweetness of the dates and honey.

• Dates

  Dates act as the chewy glue in this recipe. Thye give the tarts are caramel flavour without the need for refined sugars.

• Peanut butter

  A little peanut butter helps to offset the sweetness of the tart and helps keep you fuller for longer. Can be substituted with almond or cashew butter.

• Coconut oil

  Coconut oil is used to bind the bases together and keep them moist. I prefer coconut oil over butter as the tarts can be a bit too heavy for a breakfast item. Feel free to substitute with butter if desired.

• Honey

  Honey allows these tarts to be sticky and delicious. Can be substituted with maple syrup - also delicious!

• Cinnamon & vanilla

  Cinnamon and vanilla add a touch of extra flavour to this base. Feel free to leave either out if you don’t have them - the base is still delicious!

• Salt

  A touch of salt goes a long way here in balancing out the sweetness and bringing out the flavours.

Yoghurt filling

• Yoghurt

  You guessed it! Just yoghurt! What could be simpler than that! I like using a vanilla Greek style yoghurt as the base is quite sweet, so it balances it nicely. Feel free to experiment with different flavoured yoghurts if desired.

Step-by-step photos

Toasting coconut

Roughly chopped dates

Cooked date paste

Mixing date paste through dry ingredients

Flattening bases with a glass

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Chewy toasted coconut & yoghurt tarts

Yield 18

Author Bea Fawkes

Prep time

20 Min

Total time

20 Min

Cook modePrevent screen from turning off

Ingredients

Chewy toasted coconut & yoghurt tarts

• 1 cup desiccated coconut
• 3 cups dates
• 1/3 cup honey
• 1/4 cup peanut butter
• 1/3 cup coconut oil
• 1/4 cup water
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 6 cups cornflakes
• 1 tsp salt

Notes

Serving suggestion

Serve alon

Storing

Leftover s

Nutrition Facts

Calories

209

Fat

9 g

Sat. Fat

6 g

Carbs

34 g

Fiber

3 g

Net carbs

30 g

Sugar

22 g

Protein

2 g

Sodium

215 mg

Cholesterol

0 mg