Fig and Yoghurt Tarts

Pretty and petite, these simple yet wholesome fig and yoghurt tarts are complimented by our No Sugar Added Valencia Orange Chocolate.

Gluten free | Refined sugar free

Recipe by Jacqueline Alwill: The Brown Paper Bag

MakesĀ 8 small tarts


Tart base :

  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1 x Well Naturally No Sugar Added Valencia Orange Chocolate 45g, broken into pieces
  • 1 teaspoon vanilla essence
  • 2 medjool dates, pitted
  • 2 tablespoons coconut oil, melted


  • 1 cup Greek or coconut yoghurt
  • 3 small figs, sliced
  • Pinch of cinnamon

Find more recipes from Jacqueline Alwill here:

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  1. To make the tart base combine the almonds, pecans and chocolate pieces in a high powered blender or food processor and blend for 20 seconds. Add in the vanilla, dates and coconut oil and blend for 20 seconds.
  2. Line 8 muffin holes of a 12 cup muffin tray with patty pans. Press 2 tablespoons of base mixture into each muffin hole. Using your fingers shape the mixture to fit evenly across the base and sides of the muffin holes.
  3. Transfer to the freezer to set for 1 hour.
  4. Remove from the freezer and place 1 1/2 tablespoons of Greek yoghurt into each tart base and top with 3 slices of fig. Top each tart with a sprinkle of cinnamon and serve.

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