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Granola Tart
By Soch Foods
Ingredients
- 1 1/2 cup Munchilicious Granola - Grain-Free
- 1/4 cup maple syrup
- 1 tbsp coconut oil
- 1 cup dairy-free yogurt
- 1 cup dairy-free chocolate
- Fresh fruits
Process
- In a large bowl, add together the Grain-Free granola, maple syrup and coconut oil. Mix well until the granola is evenly coated
- Portion and press the granola firmly into bottoms and up the side of pre-greased tart tins
- Bake the tart for 15 minutes until it is nicely toasted and turns brown
- Gently remove the granola tart once it cools down to room temperature
- Fill the tarts with dairy-free yogurt and garnish it with fresh fruits and dairy-free chocolates as per your liking. Serve immediately
Nutritional Facts
300g Per Serving
1806 kcal - Energy
185.5 g - Carbohydrate
100.9 g - Fat
43.7 g - Protein
31.2 g - Dietary fibre
*All nutritional information is approximate.
Granola Tart Recipe
By Mel Bea
Prep time:
15 minutes
Cook time:
10 minutes
Servings:
6 - 8 sevings
Ingredients
- 6 ounces high-quality bittersweet chocolate, chopped
- ½ cup Frulla California Estate Blend Olive Oil
- 2 tablespoons Armagnac or Cognac
- Pinch of sea salt
- 2 tablespoons very strong brewed coffee or espresso
- Topping ideas: Whipped cream, sliced raspberries or strawberries, pomegranate seeds, or a sprig of mint.
- 4 large eggs, separated
Instructions
- First, melt the bittersweet chocolate, liquor, and coffee together in the top portion of a double boiler. Once it's fully melted, add in a pinch of sea salt and remove from the heat.
- Next, stir in egg yolks and add Frulla California Blend Extra Virgin Olive Oil. Use a wooden spoon.
- Then, whip the egg whites until they stiffen. Next, add sugar. Whip until stiff peaks form. Fold that into the chocolate mixture, one quarter at a time. When combined, spoon the mousse into individual ramekins or a large serving bowl.
- Sprinkle pomegranate seeds and top with whipped cream and a sprig of fresh mint.
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