I don’t make a raw yogurt very often, but if I have a chance to get fresh young coconuts, I always make  an ice cream, cake and yogurt from coconut meat. This week my friend send me a box of fresh coconuts and I loved to drink coconut water and eat raw coconut meat without any cooking and only two of them I use for making my yogurt 😉 My family wanted something sweet and I created this raw version of Chocolate-Pistachio Tartlets from Vegetarian magazine recipe. These mini tarts can be made up to a day in advance – simply garnish with fruits right before serving. Makes 5 tartlets.

Ingredients: 
1 and 1/2 cups sprouted buckwheat flour (you can use almond flour or oat flour as well)
1/2 cup shelled raw pistachios, plus a little finely chopped for garnish, divided
1/2 cup pitted Medjool dates (you can use any kind of dry fruits , such as raisins, figs, mulberry)
1 cup raw coconut yogurt (if you don’t mind, you can use any other vegan yogurt)
1 cm fresh ginger (finally chopped)
1/2 cup semisweet raw chocolate (if you don’t have time to make or buy raw chocolate, you can use raw coconut powder or carob powder instead together with coconut oil or caсao butter melted)
1 cup mixed fruits, berries
1 tbsp. liquid sweetener, such as maple syrup, agave nectar, coconut nectar, optional

Place sprouted buckwheat flour, pistachios and ginger in food processor. Add dates, and process to combine. (Mixture should stick together easily when pinched between two fingers; if too dry, mix in water 1/2 tbsp. or more).

Spoon about 1/2 cup crust mixture into 4-inch tartlet mold with removable bottom, and press evenly onto bottom and side surfaces. Repeat with remaining mixture and more tart molds to form 5 tartlet shells.

Melt raw chocolate and blend it with yougurt in a blender until well mixed. (If you use raw cacao or carob powder, you need to add some coconut oil or coconut butter). Fill tartlet shells with chocolate mixture, and refrigerate at least 1 hour.

Carefully remove tartlets from molds, and transfer to serving plates. Garnish each tartlet with fruits and sprinkle of chopped pistachios, and drizzle with liquid sweetener, if using.

Bon appetit!