In this recipe
Ingredients
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 heatproof 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. 4. 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 minutes before 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.
