Fruit & Nut Breakfast Tarts

Ingredients

Shell
5 Dates
4 tbsp Honey
2 tsp Coconut oil
1 cup Rolled oats
1 tbsp Chia seeds
1 tbsp Flax seeds

Filling
1/2 cup Greek yogurt
1 cup Mixed fruit
(Strawberry, blueberry, kiwi, pomegranate & mandarin orange)
1 tbsp Sliced almonds

Method

Remove the seeds from the dates and allow them to soak in water for about 10 – 20 minutes.
Preheat oven to 350 degrees.
In a small blender, blend the dates with the honey and coconut oil until a paste is formed.
Add in the rolled oats and seeds. Blend until the mixture has formed a dough texture.
Lightly grease a muffin pan with coconut oil and press the dough into the pan, shaping it into small tart shells. This recipe should make about 6 shells.
Bake for about 10-12 minutes, or until the shells are lightly browned on the edges. Remove from heat and let cool.
Top each breakfast tart shell with yoghurt, fruit, and nuts! Enjoy!