For the tart base:
1 cup each of chopped pitted dates, figs, raisins and apricots
For the topping:
Your favourite coconut yoghurt
Fresh seasonal fruit
Muffin tray for shaping

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  1. To make the base, chop the fruit finely and combine in a large bowl.
  2. Split the mix evenly between each muffin hole.
  3. Work your way around each hole firmly pushing the fruit together to create an even casing.
  4. Place in the fridge for 30 mins or overnight to help firm up the mix.
  5. When ready to serve, remove each tart from the tray and fill each with a good spoonful of coconut yoghurt and fresh sliced or whole fruit or berries.
  6. Garnish with mint leaves. Enjoy!