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Vanilla Yoghurt and Berry Tarts

  • Total: 30 mins prep, 2 hours setting
  • Serves: Makes: 12 tarts


  • 14 medjool dates, stones removed
  • 2 cups walnuts
  • 2 cups desiccated coconut
  • 1/4 cup coconut oil, melted
  • 1 tsp cinnamon powder
  • Water
  • 500g Cocobella Vanilla coconut yoghurt
  • Seasonal fruit to serve such as berries, figs, stone fruit, etc


  1. To make the base mixture, place the dates, walnuts, coconut, coconut oil and cinnamon in a food processor and pulse to combine.
  2. Once everything is well combined and crumbly, add water, one tablespoon at a time, until the dough sticks together when you press with your hands.
  3. Divide the mixture into the silicone muffin pans – you’ll need about a heaped tablespoon per tart – then press into the mould and place in the fridge for a couple of hours.
  4. Once the tarts are set, pop them out of the moulds and place on a serving plate.
  5. Fill each tart with a heaped tablespoon of yoghurt and top with fruit.
  6. Serve immediately, or return to the fridge until ready to eat. They will keep for a number of days, depending on how fresh your fruit is.

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