Pamela’s White Chocolate, Berry & Almond Tarts

credit: @spamellab


For the chocolate tart case
• 100g oats
• 50g ground almonds
• 3 tablespoons cocoa or cacao powder
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup

For the filling
• 300g 0% fat Greek yogurt
• 2 tablespoons ground almonds
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

To decorate
• 1 x Barebells White Chocolate Almond bar, sliced
• Mixed berries
• Melted dark chocolate
• Chopped almonds

Get making!
• First make the base – Place the oats in a blender or food processor and whizz up a little to break down a bit. Add the remaining ingredients and pulse again so the mixture comes together.
• Divide between four individual loose-bottomed tart tins and press up the sides and on the bottom. Chill in the fridge,
• Beat together the ingredients for the filling and keep in the fridge until needed. 
• When ready to serve, spoon the filling into each tartlet case to fill and smooth out. Add a few slices of the Barebells bar, some berries, nuts and drizzle over chocolate – then pop out and enjoy!