Ingredients

BASE

150 g Royal Nut Company Brazil Nuts
150 g desiccated coconut
120 g rice malt syrup
40 g purified coconut oil
20 g fresh grated ginger
1/8 tsp pink himalayan salt
1 tsp vanilla extract

FILLING

160 g macadamia nuts
150 g purified coconut oil
150 g rice malt syrup
1/2 lime zest and a squeeze of lime juice, to your liking

200 g Gold Kiwi flesh
1/4-1/2 tsp turmeric powder
1 pinch pink himalayan salt

TOPPING

3 Gold Kiwifruit flesh
1/2 lime juiced
1 tbsp chia seeds

TO SERVE

Coyo natural yoghurt
rice malt syrup

Method

1. To make the base, place all ingredients into a food processor. Process until mixture comes together and resembles fine bread crumbs.
2. Gently press into tartlet tins that have been lightly greased. Place in the freezer.
3. To make the filling, place all ingredients into a high-speed blender. Blend until very smooth and creamy. Adjust tanginess. Spoon filling into tartlets and place back in the freezer.
4. Freeze for 1 hour, or until tartlets have set.
5. To make the topping, place all ingredients except the chia seeds into a blender and blend until smooth. Pour into a small bowl and add the seeds. Stir to combine. Set aside and allow mixture to thicken. Add more chia seeds if your mixture needs more thickening.
6. To assemble, remove tartlets from the freezer and remove tart cases. Dollop topping on top of each tart.
7. Serve each tartlet with a good dollop of coconut yoghurt and a nice drizzle of rice malt syrup.
8. Enjoy!