Love Crunch Granola Fruit Tart

Love-Crunch-Granola-Fruit-Tart-W
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 (227 g) Nature’s Path Love Crunch Organic Granola
 ¾ cup (170 g) rolled oats
 ½ cup (113 g) dates, pitted and soaked in warm water to soften (drain before using)
 3 tablespoons (43 g) coconut oil, at room temperature
 2 cups (474 ml) cashew yogurt
 4 cups (907 g) fruit of your choice.

Instructions

1

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

2

Press the mixture into the cups of a mini-cupcake pan or tart pans, 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.

3

Use a small knife to gently release the sides of the crusts and very carefully remove them from the pan.

4

Fill each tart with 3 to 4 tablespoons (44-59 ml) of yogurt and arrange with a fruit of your choice on top. Serve immediately.

Serves 7

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Ingredients

 1 cup (227 g) Nature’s Path Love Crunch Organic Granola
 ¾ cup (170 g) rolled oats
 ½ cup (113 g) dates, pitted and soaked in warm water to soften (drain before using)
 3 tablespoons (43 g) coconut oil, at room temperature
 2 cups (474 ml) cashew yogurt
 4 cups (907 g) fruit of your choice.

Directions

1

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

2

Press the mixture into the cups of a mini-cupcake pan or tart pans, 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.

3

Use a small knife to gently release the sides of the crusts and very carefully remove them from the pan.

4

Fill each tart with 3 to 4 tablespoons (44-59 ml) of yogurt and arrange with a fruit of your choice on top. Serve immediately.

Serves 7

Love Crunch Granola Fruit Tart