Berry Crisp Mini Tarts Three Ways
One of the best things about our NEW Berry Crisp Granola is its versatility (and health benefits: thank you Vitamin D)! Did you know that our Granolas make the perfect gluten-free crust? Here we're using it to create three mini tarts:
Ingredients
Crust
●1 bag Berry Crisp Granola with Vitamin D
● 7 medjool dates, pitted
● 2 tbsp coconut oil
●1 tbsp almond butter
● ¼ tsp salt
Chocolate Tart Filling
● 45g dark chocolate, chopped
● ⅓ cup coconut cream
●1 tbsp honey
● Mixed berries for topping
Cranberry Tart Filling
● ½ cup pure cranberry juice (not from concentrate)
● ¼ cup honey
● ⅓ cup coconut cream
● 2 tbsp cornstarch
● 1 tbsp ghee
Fig and Honey Tart Filling
● ½ cup orange juice
● ⅓ cup honey
● ⅓ cup coconut cream
● 2 tbsp cornstarch
●1 tbsp ghee
● 3 fresh figs for topping
● Drizzle honey for topping
Directions
For the crust: Place the granola into a food processor and blend until fine crumbles form. Add in the dates, coconut oil, almond butter and salt. Blend until everything is well combined. Press the crust into the bottom and up the sides of three mini tart pans and then place them in the freezer.
For the chocolate filling: Add the chopped chocolate to a heat proof bowl and set aside.Place the coconut cream and honey into a small pot and bring to a boil. Once boiling, pour the coconut cream over the chocolate and let it sit for 5 minutes before stirring smooth. Pour the chocolate into one of the tart crusts and place in the refrigerator for 2 hours and solid. Top with berries and serve.
For the cranberry filling: Place all the cranberry filling ingredients into a pot over medium heat and whisk until smooth.Bring the mixture to a boil and then reduce to a simmer for 2-3 minutes. Let cool for 5 minutesbefore pouring into one of the tart molds. Let chill in the refrigerator for two hours until solid.
For the fig and honey filling: Place all the honey filling ingredients into a pot over medium heat and whisk until smooth. Bring the mixture to a boil and then reduce to a simmer for 2-3 minutes. Let cool for 5 minutes before pouring into one of the tart molds. Let chill in the refrigerator for two hours until solid. Top with fresh figs and a drizzle of honey.