Mini apricot coconut tartlets

Method

• Preheat the oven to 180c
• Put the oats, chopped walnuts, maple syrup, coconut oil and vanilla into a mixing bowl and combine.
• Press the mixture firmly into the tartlet tins (bottom and sides) and put in the oven to bake for 20 minutes, or until golden brown.
• Once golden, remove the tins from the oven and transfer onto a cooling rack. Allow to cool completely before removing from the tins.

Method For the Filling

• Put the milk and apricots into a blender and blend until smooth. Pour into a small saucepan along with the maple syrup.
• Place over medium heat and once the mixture starts to warm add in the cornstarch and agar powder.
• Once the mixture starts to bring to the boil, keep whisking for a minute or two, until the mixture starts to thicken.
• Remove from the heat and fill each of the tarts. Refrigerate and allow to set.
• If you have any excess filling, pour into a ramekin and allow to set.
• Serve the tarts with coconut yoghurt, fresh apricot and extra walnuts if desired.