Vanilla Berry Tart with Love Crunch Granola

Back

Vanilla Berry Tart with Love Crunch Granola

Love-Crunch-Granola-Fruit-Tart-W

Category, , , CuisineDiets

Simple, sweet, and satisfying, this Love Crunch Tart hits all the right notes. Created by Nature’s Path Organic, a longtime sponsor of Veggie Fest Chicago, this recipe was demoed at the 2019 festival. Enjoy for breakfast or dessert.

Ingredients

 1 cup Nature’s Path Love Crunch Organic Granola
 ¾ cup rolled oats
 ½ cup dates, pitted and soaked in warm water to soften (drain before using)
 3 tablespoons refined coconut oil, at room temperature
 2 cups vanilla yogurt, vegan or dairy
 4 cups fruit of your choice.

Instructions

1

Using a food processor, grind granola and oats into a coarse flour.

2

Add dates and coconut oil and blend until well combined. The mixture should hold together when pressed between your finger and thumb. If it seems dry, add water one teaspoon at a time until it holds together.

3

Press the mixture into the cups of a silicon cupcake pan or springform tart pan, using about one tablespoon of the mixture for each cup and pressing evenly on the bottom and up the sides. Place pans in the freezer for 15 minutes.

4

To gently release the sides of the crust, press the bottom of the pan and gently remove.

5

Fill each tart with 3 to 4 tablespoons of yogurt and arrange with a fruit of your choice on top. Serve immediately.

Serves 7

Share this recipe

  • You may also like

Other Recipes

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Subscribe!

Ingredients

 1 cup Nature’s Path Love Crunch Organic Granola
 ¾ cup rolled oats
 ½ cup dates, pitted and soaked in warm water to soften (drain before using)
 3 tablespoons refined coconut oil, at room temperature
 2 cups vanilla yogurt, vegan or dairy
 4 cups fruit of your choice.

Directions

1

Using a food processor, grind granola and oats into a coarse flour.

2

Add dates and coconut oil and blend until well combined. The mixture should hold together when pressed between your finger and thumb. If it seems dry, add water one teaspoon at a time until it holds together.

3

Press the mixture into the cups of a silicon cupcake pan or springform tart pan, using about one tablespoon of the mixture for each cup and pressing evenly on the bottom and up the sides. Place pans in the freezer for 15 minutes.

4

To gently release the sides of the crust, press the bottom of the pan and gently remove.

5

Fill each tart with 3 to 4 tablespoons of yogurt and arrange with a fruit of your choice on top. Serve immediately.

Serves 7

Vanilla Berry Tart with Love Crunch Granola
IngredientsDirections