These delicious superfood mini tarts can be enjoyed as a wholesome breakfast, a mid afternoon sweet treat or a light dessert. The best part is, they are completely dairy-free, gluten-free and guilt-free!
Ingredients Crust
1 1/2 cups of thick rolled oats
1 cup almonds finely chopped
1 tbsp of pumpkin seeds
5 tablespoons of coconut oil melted
1/4 cup of honey
1 tsp vanilla extract
1/2 tsp of ground cinnamon
Filling
3/4 cup thick coconut yogurt (or organic Greek yogurt)
1/2 scoop Vegan greens+ O unflavoured
2 teaspoons pure maple syrup
1/2 teaspoon vanilla bean powder
Directions
Preheat oven to 325 F and grease the mini tart shells with a bit of coconut oil
To prepare the crust:
Mix the oats, nuts, seeds, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated. Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides. Bake in the centre rack of the oven for about 15 to 17 minutes, or until golden.
Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centres of the crust to create more of an indentation, and push up the sides. (The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot). Allow to cool completely in the pan before removing.
Use a small knife to gently release the sides of the crust, working around each side, then very carefully removes it from the pan. The crust should be crisp on the sides and hold together, but will be delicate.
To prepare the filling:
Mix all ingredients together in a medium bowl until fully combined.Pour into the shells, decorate with fruits of choice, coconut flakes, nut butter or extra granola if you wish and enjoy! Store leftovers in an air-tight container in the fridge.