How to cook
Mix the coconut oil with the coconut shavings and honey. Form the butter dough.
Divide and distribute the dough into tartlet molds.
Put the finished tartlets in the refrigerator for 2-3 hours or until the dough sets, since the coconut oil is quite liquid when it is melted.
Beat the yogurt with the cream cheese and sugar, until a smooth mixture is obtained. Pour the gelatin with 2-3 tbsp. of water and leave it to swell. Warm up the swollen gelatin on the stove briefly.
If using fruit (as in this case) with seeds, pass the puree through a strainer to remove the seeds. Add the strained puree to the yogurt and gelatin mixture and mix.
Fill the tartlets and store them in the refrigerator, until they're ready.
The healthy no-bake cheesecakes are ready.