Instructions

• Tip the almonds in to a food processor and process until finely chopped. Add the dates and process until combined.

• Roll out the date and almond mixture, cut the desired shape of the tarts out and line mini tins with the mixture.

• Preheat the oven to 160C, place the tarts in the oven for 10 minutes or until the base is slightly darker. Leave to cool.

• Blend a mango with a splash of coconut milk, tip in to a bowl, stir in the yoghurt, and spoon on to the tart bases. Spoon passionfruit on top, a long with chopped walnuts if desired and serve.