1 cup almond flour
5 pitted dates
2 tbsp unsweetened coconut flakes
Pinch of salt
6 Zespri SunGold Kiwifruit, peeled and sliced
1½ cup Greek yogurt
2 tbsp honey, or to taste
Toasted coconut flakes for garnish
Equipment: 4-inch mini tart pans or 6-well, standard-sized muffin tin with liners.
- Pulse the almond flour, dates, coconut, and salt in a food processor until the mixture resembles wet sand. It’s ready when the mixture holds together when pressed between your fingers.
- Whisk the yogurt and honey together in a bowl until fluffy.
- Firmly press 3 tablespoons of the crust mixture into each mini tart pan or lined muffin well. Fill each with ¼ cup of the honeyed Greek yogurt. Top with fresh, sliced Zespri SunGold Kiwifruit in a decorative pattern. Garnish with coconut flakes and a drizzle of honey, if desired.
- These tarts are best eaten right away but can be refrigerated overnight. Simply add the kiwifruit just before serving.