These are the perfect brunch item. They are beautiful, impressive and tasty! The tricky part is making sure the tarts have hardened before removing them out of the molds so they don't fall apart. Add whatever fruit/toppings you want, the more color the better. Find some edible flowers to top it off and your all set!
Ingredients:
1 1/2 cups Rolled Oats
1/2 cup shredded Coconut
2 tbsp Chia Seeds
1/2 tsp Cinnamon
1/4 cup + 1 tbsp Coconut Oil
1/4 cup Honey
1 cup Yogurt
1 tbsp Honey
1 tsp Vanilla
Instructions:
Pre-heat oven to 375 Degrees.
Combine oats, coconut, chia seeds and cinnamon in a large bowl, set aside.
Melt coconut oil and honey in a small saucepan over a low heat. Pour melted oil & honey over dry mixture and stir to coat well.
Place spoonfuls of the mixture into greased tart or cupcake tins, using the spoon to press in as much as possible.
Bake for around 15 minutes, checking to ensure they don’t brown too quickly, remove from the oven and press into the tin using the back of a spoon a second time.
Allow to cool completely before removing from the tins, I let them cool on the counter, than moved them to the fridge for 30 minutes.
Add spoonfuls of the yogurt mixture into each tart and top with desired fruits and a sprinkle of chia seeds!
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