Tarts for breakfast are always a good idea!

Especially these carob-crust breakfast tarts, which are made from natural ingredients and your creamy filling of choice: yoghurt, cashew cream, or in this case, leftover vegan cheesecake filling!

Carob is one of our ultimate favourite flavours, but if you’d prefer to use cocoa, just substitute.


” Tarts for breakfast are always a good idea!  “

Makes 2×10cm tins

1/2 cup roasted peanuts
1/2 cup sunflower seeds, roasted
2/3 cup oats, toasted
2 tbsp Cocavo Original
3 tbsp date syrup
1/4 cup carob powder
2 tsp ground flaxseeds

2 cups coconut yoghurt, or cashew cream (your favourite creamy filling of choice).


1. Pulse peanuts, sunflower seeds, and oats in a food processor until a coarse crumb.

2. Add remaining ingredients, and enough water, until the mixture comes together.

3. Press into greased tins and chill for 30 minutes.

4. Remove from fridge, fill with your chosen creamy filling, and top with desired toppings.

Serve and enjoy!