Rainbow Breakfast Tart

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  • 170g mixed berry dried fruit bars, chopped
  • 100g dark chocolate, chopped
  • 1 cup almonds
Filling:


  • 1 cup canned coconut milk
  • 1/4 chia seeds
  • 2.5 cups coconut yogurt
  • pink pitaya and butterfly pea flower powders
  • blue spirulina
  • Turmeric
Combine coconut milk + chia seeds, and refrigerate 2 hours. Pulse crust ingredients in your blender and then press into the tart pan, and refrigerate half an hour min. Divide coconut yogurt in 5 and colour with powders. Layer chia pudding, then coconut yogurt in the crust to create a rainbow and top with fruit. ENJOY!

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