Recipe

Use the Cecilia’s Farm Date & Nut Bars to prepare a vegan tart base. Choose between the Spiced Apple; Apricot & Almond; Mixed Berry or Cocoa & Coffee Date & Nut Bars. Soak 2 Date & Nut Bars in 45 ml hot Rooibos tea and mash with a fork. Blend in a food processor to form a paste. Add 250 ml oats; 45 ml desiccated coconut; 125 ml chopped Cecilia’s Farm Roasted & Salted Almonds; 5 ml vanilla essence and a pinch of cinnamon. Blend to form a soft dough. Press the mixture into the base and sides of 8 lightly greased, 6 cm loose-bottom tart tins. Bake at 180 °C for 10 minutes or until cooked and crisp. Remove from tart tins and allow to cool. Fill with your choice of 125 ml plain unsweetened yoghurt, seasoned with a pinch of vanilla powder or 125 ml tahini, seasoned with 20 ml honey for a vegan option. Top with a selection of Date & Nut Bars, sliced; seasonal fresh fruit, mint leaves and edible flowers.