It’s Day 7 of my 24 Days of Christmas, and I am serving up I Heart Granola Chocolate Tarts. These Chocolate Granola Tarts are gluten free – because I Heart Granola is of course a gluten free granola. They can be served with fruit and chocolate as a decadent breakfast, or as a midday snack.
I topped mine with raspberries and cherries, but the sky’s the limit – you can use any fruit / chocolate you prefer.
If you haven’t heard of I Heart Granola yet – it’s a little passion project my sister and I have together – selling good for you Granola. Check us out here. You can purchase our granola online and have it delivered to your door within 4 – 5 working days. We are taking orders up until the 16 of December, so why not fill those stockings with the good stuff? ✨
On a side note, I am now fully in festive mode and beyond excited to leave Johannesburg this Christmas and head to Sedgefield and Cape Town.
Where are you going this Christmas?
Leave me a comment below… 💚
On to the recipe – I Heart Granola Chocolate Tarts
Chocolate Granola Tarts
- 1/2 jar I Heart Granola Cocoa-Nut Affair
- 4 tbsp Maple Syrup
- 1 tbsp Coconut flour
- 1 Tbsp Coconut Oil
- 200 g Milk Chocolate or a chocolate bar of your choice
- Preheat oven to 160 C 2. Grease two mini tart tins or one medium sized tin with butter. If you don't have a tin, you can buy a disposable foil baking tin. 3. Mix your granola, maple syrup, coconut oil and coconut flour4. Spoon mixture into tins and press down with back of spoon to ensure the mixture is firmly packed5. Bake in oven for 15 minutes, remove from heat and cool 6. Melt your chocolate in the microwave and then spoon over the tart7. Top with berries, cherries or any other fruit you'd prefer