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.
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.
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.
To gently release the sides of the crust, press the bottom of the pan and gently remove.
Fill each tart with 3 to 4 tablespoons of yogurt and arrange with a fruit of your choice on top. Serve immediately.