100 g ground almonds (1 cup)
1 medium egg
2.5 tbsp coconut flour
1 tsp vanilla powder
2 tbsp melted coconut oil
200 g coconut yoghurt
100 g fresh berries
zest of 1 lemon
Preheat the oven to 150C (fan assisted.)
In a large bowl, mix together the dry ingredients (ground almonds, coconut flour and vanilla.)
Crack open and whisk the egg. Add the egg to the dry ingredients, along with the melted coconut oil and mix well with your hands until it forms a dough.
Line a non stick mini canapés tin with mini greaseproof cases. Spoon 1 tsp of mixture into each case and mould with your fingers into a tart shape. Bake in the oven for 13 – 15 minutes until golden. Remove from the oven and allow to cool.
Fill each Mini Paleo Tart with 1 teaspoon of coconut yoghurt and top with fresh berries and a sprinkling of lemon zest.