Yoghurt Choc Tarts

Ingredients

• 1 cup ORGRAN All Purpose Plain Flour
• 1/4 cup granulated stevia or coconut sugar
• 1/4 cup cacao powder (or cocoa)
• 90 grams chilled vegan butter (or green banana)
• 2 ORGRAN Egg Replacer
• 1 1/2 teaspoons chilled water

Filling

• 1 cup plant based yoghurt
• 1 pinch spirulina and natural blue powders
• natural sweetener to taste

Method

• Place flour, stevia, cacao and butter in a food processor and pulse until crumbed. Add the egg replacers and water as required to just bring the mix together when pressed.
• Turn out on to bench and knead into a ball.
• Wrap in cling film and place in the fridge for 30 mins.
• Roll out into a rectangle between 2 sheets of cling film or baking paper until 3mm thick.
• Line shaped mini pie tins and trim edges.
• Line inside of dough with baking paper and fill with baking weights or rice.
• Bake at 200C for 10 mins.
• Remove baking paper and rice and put back in the oven for a further 5-10 mins.
• Remove and allow to cool.

Filling

• Mix until smooth. Spoon into cooled bases.
• Top with additional fruit if desired and enjoy immediately.
• Alternatively, place in the freezer, and allow to thaw slightly prior to consuming.

Source: Healthy Eating Jo