Starting my Monday off with these luxurious Chocolate Granola Tarts. Made with a crumbly chocolate oat crust and filled with a creamy dairy-free yogurt. They are topped with dark chocolate, walnuts, blueberries, fresh mint and drizzled maple syrup. These mini tarts are gluten-free and vegan.
These Chocolate Granola Tarts are a perfect treat to make for your family or when you are having guests over. Whip these tarts up in 30 minutes or less and you have a tasty yet gorgeous breakfast or dessert. Instead of making a buttery crust like the typical tart I made a healthy version. The oat crust is crispy and crumbly and made with coconut oil, old fashioned oats spices, and maple syrup. I also decided to swap out the traditional tart custard filling and use an unsweetened non-dairy yogurt and sweetened it with fresh fruit, walnuts, dark chocolate, and a drizzle of maple syrup.
TIPS WHEN MAKING THE GRANOLA CRUST
- Add your dry ingredients to your food processor or high powered blender first. Pulse 3-4 times and then slowly add your wet ingredients. Pulse once more until you have created a dough like texture. If your dough is to dry add 1 Tbsp of maple syrup. If it is so wet add 1 Tbsp of ground flaxseed.
- I used about ¼ of a cup of crust to each of my tart for my 4 inch mini tart pans. The amount of crust added to your tarts will depend on how small or large your mini tarts pans are. Just use your best judgement for the amount of crust. Just make sure to leave room for the yogurt filling.
- To make sure the granola crust is packed tightly, I used a small glass to press the mixture on the bottom of the tart pans. A rubber spatula or your hands also work really well when packing the granola crust. Using your hands to manipulate the sides of the tart crust will also be a big help.
- After you have baked the tarts immediately place them in the refrigerator to cool and harden. If you notice that your tarts have puffed up after baking just use a rubber spatula or the bottom of a glass cup to gently pack the bottom of the crust down.
- When removing the tarts from the crust be very careful. Although, the mini tarts might feel super firm, they are fragile.
I filled these Yogurt Granola Tarts with dairy-free yogurt and topped them off with blueberries, chopped walnuts, dark chocolate, and fresh mint. You can get super creative with these toppings and use what you have in your refrigerator and pantry.
TOPPINGS FOR YOUR MINI TARTS
MY GO-TO DAIRY-FREE YOGURTS
I admit, I am super picky when it comes to dairy-free yogurts. I don’t like to eat yogurts with additives or extra sweeteners. I also always go for yogurts that are not flavored. I personally like to flavor them with fresh fruit and my own syrup. Below are my top three yogurts that I recommend and that I use and eat the most.
Forager Project Unsweetened Plain Cashewgurt Yogurt
So Delicious Unsweetened Coconut Yogurt
Silk Unsweetened Almondmilk Yogurt
These Yogurt Granola Tarts are:
Made in 30 minutes or less
When you make these tarts I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Chocolate Granola Tarts
Starting my Monday off with these luxurious Chocolate Granola Tarts. Made with a crumbly chocolate oat crust and filled with a creamy dairy-free yogurt.
- 2 cup old fashioned rolled oats, gluten-free
- ⅛ tsp salt
- ¼ tsp cinnamon
- 1 cup walnuts
- ¼ cup flaxseed, I used ground
- ½ cup coconut oil, softened
- 1 Tbsp cacao powder
- 1/3 cup maple or agave syrup
- 1 Tbsp natural oil, this is for the tart pans not the crust
- 2 cup dairy-free yogurt, I used unsweetened yogurt
- ½ cup blueberries, substitute for fruit that you have
- 2 Tbsp dark chocolate, chopped
- 2 Tbsp walnuts, chopped
- 12 fresh mint leaves, I used mini mint leaves
- 1 Tbsp maple syrup, drizzled on top
- Preheat the oven to 350 degrees fahrenheit (176.6 C). Grease your mini tart pans with oil. You can use spray oil as well.
- Add the oats, walnuts, flaxseed, salt, cinnamon, and cacao powder in a high powered blender or food processor. Pulse for 3-4 times until the oats become a fine texture.
- Slowly add the softened coconut oil and syrup together with the oats. Pulse for 2-3 times until it becomes a dough like texture.
- Add your oat crust to your mini pans. I used about ¼ cup of crust to each of my tart pans. I used 4 inch mini tart pans. Depending on how small or large your pans are will measure on how much crust you add to your tart pans. Just make sure to leave room for the filling.
- Using your hands or a rubber spatula press down the crust mixture forming the shape of your tart. You can also use a bottom of a glass cup to make a flat bottom.
- Place the mini tart pans on a baking pan. Bake tarts for 10 minutes in the oven.
- Take the tarts out of the oven and place tarts in the refrigerator to cool for 10-15 minutes. * If you noticed that your crust puffed up while baking gently flatten the bottom using a rubber spatula or glass cup.
- Carefully take the tarts out of the tart pans and fill with yogurt. Top with fresh fruit, chopped walnuts, dark chocolate, and drizzle with syrup.
- Leftovers will last for one day in the fridge. The crust will get soggy if left in the refrigerator for longer than a day.
- Add additional toppings to your mini tarts. Some of my favorites include shredded coconut, chia seeds, strawberries and raspberries
- Not a fan of yogurt? Add dairy-free whipped cream as the filling.
- Don’t have mini tart pans? No worries, you can use a standard tart pan instead of the mini tart pans.