Mint Infused Chia Jam Tarts

• 2/3 cup oats
• 2/3 cup ground almonds • 2 tbsp honey
• Tsp coconut oil
• 1 cup mixed frozen berries • 3 tbsp honey
• 2.5 tbsp chia seeds
• 1 handful blackcurrants
• 1 Moroccan Mint Tea Bag

Method:

• Preheat your oven to 175c and lightly grease a cupcake tin with coconut oil.
• In a food processor, add the oats and pulse these on their own for a few seconds to create a rough oat flour.
• Add in the ground almonds, coconut oil and honey and blend again until everything is well combined.
• Press the mixture into the cupcake tray to form small tartlet cases.
• Bake these In the oven for 11 minutes, until golden brown, then allow to cool of a wire wrack.
• Meanwhile, brew your mint tea in a small amount of water then pour a few
• Tbsp of this into a saucepan with your frozen berries, blackcurrants and a splash of water.
• Gently Heat these until all of the berries have melted. Stir in the honey and chia seeds, then remove the mixture from the heat and allow to thicken.
• Once the jam has started to become slightly thicker, pop it into the fridge to cool.

• When both your tart cases and jam are almost completely cooled, fill each of the cases with the jam and decorate with some fresh berries.