Cookie Granola Mini Tarts

Gluten-Free // Makes 12 Servings

These obsession-worthy mini tarts feature delicious dates, rich dark chocolate, coconut cream and our craveable Cookie Granola. A dessert you won't stop thinking about from the very first bite.

Prep time: 20 min
Cook time: 7 min

JUMP TO RECIPE
Chocolate Chip Mini Tarts

INGREDIENTS

 Crust 
1 bag Purely Elizabeth Cookie Granola
5 dates, pitted (soft)
3 tbsp coconut oil
1/4 tsp salt

 Filling 
100g dark chocolate, chopped
2/3 cup coconut cream

 Toppings 
Coconut whipped cream
Mini chocolate chips

DIRECTIONS

1. Preheat the oven to 350F and prepare a muffin tin with 12 liners.
2. Place the bag of granola into a food processor and blend until fine crumbles form. Add in the dates, oil and salt and process until combined.
3. Fill each muffin liner 1/3 full of granola crumbs and use a measuring cup to pack the crust. Bake the crusts for 7 minutes. Let cool.
4. Heat the coconut cream in a small pot until scolding.
5. Add the dark chocolate to a glass bowl and pour the hot coconut cream over the chocolate. Let sit for 5 minutes before stirring smooth. Let cool for 10 minutes.
6. Distribute the chocolate between the crusts and chill for 1 hour before topping with whipped cream and mini chocolate chips.

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