The ultimate sweet treat full of fibre and all of the tasty gut-loving goodness.
These chocolate granola tarts tick all the boxes — creamy, crunchy, quick to make, and packed full of plant points (a whopping 12+ in each!).
Ingredients
Base
- 2 cups of no added sugar granola of choice (we used Bio&Me Cocoa & Hazelnut granola)
- 4 Medjool dates
Filling
- 2 bananas (the riper the better)
- ½ cup of vanilla or live yoghurt of choice (we used Bio&Me Vanilla Yoghurt)
- ¼ cup nut butter of choice
- 2 Medjool dates
- 1 tsp vanilla extract
- 100g dark chocolate, melted (ideally 70%)
Method
- Add 2 cups of granola to a food processor with 4 dates. Blitz until combined and holds together when pressed.
- Divide between 4 small tart cases (or 6, if using a standard muffin tin), and using your fingers or the back of a spoon press into the cases. Set aside in the fridge.
- In the same processor, add all the ingredients (except for the chocolate) for the filling and blitz until smooth.
- Melt the dark chocolate in a small metal bowl over a pan of simmering water (or heat in a glass dish in the microwave for 120 secs, stirring every 30 secs, or until melted) and pour into the filling mix with the processor going. Taste and adjust sweetness with an extra date or two if needed.
- When ready to serve, take your cases out of the fridge, spoon in the filling and decorate with your favourite toppings. Enjoy!
- Cases can be frozen, or kept in the fridge for up to 3 days. Filling will keep in the fridge for up to 2 days.
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