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Breakfast bites

Servings 6


  • 3/4 cup gluten-free rolled oats
  • 1/4 cup almonds
  • 2 tbsp pure maple syrup
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • pinch of sea salt


  • 3/4 cup non dairy yogurt
  • 1 tbsp cocoa powder


  1. Preheat oven to 180 celsius. Grease 6 tart tins. Set aside. 

  2. In a food processor add oats, nuts, maple syrup, coconut oil, vanilla, salt and give a quick pulse until well combined. 

  3. Firmly press mixture into bottom and up the sides of the prepared tart tins. Then place them on a baking tray. 

  4. Bake for 15-20 minutes, until the toasted on top. Transfer tart tins to a wire rack, and cool until they reach room temperature. They will dry out and crisp up while it cools

  5. In a small bowl, combine yogurt and cocoa and mix well. Gently remove from the tart tin, fill with your chocolate yogurt and serve immediately.