Perfectly pink tartlets

These pink tartlets are bound to be a hit with the whole family.
They are gluten free and vegan friendly, raw, ready in under 20 minutes and so easy, anyone can whisk up a batch. I tend to make a batch of 8-10 tartlets and keep some extras in the freezer for emergencies. 

Crust ingredients: makes 8 tartlets

• 150g pitted dates
• 60g sunflower seeds
• 30g flax seeds
• 15g chia seeds
• 2 tbsp cacao powder
• ​2 tbsp coconut oil

Filling ingredients:

• ​100g Greek or Soya yogurt
• 2 tbsp lingonberry powder

(This is not essential and fresh or frozen raspberries would work too)

Method:

1. Leave dates to soak in warm water for 5 minutes.
2. Melt coconut oil and mix with cacao powder.
3. Add all crust ingredients to a blender and blend till smooth.
4. Transfer 1tbsp of the mixture to a bun case and form in to the desired shape.
5. Set in the freezer for 5 minutes.
6. In the meantime, prepare your filling by blending yogurt with either lingonberry powder or fresh raspberries. 
7. Remove the tartlets from the freezer and add yogurt filling.
8. Sprinkle some more lingonberry powder on top before serving.