MESQUITE GRANOLA TARTS

STEP 1:

Pre-heat the oven to 175C. Pulse the nuts in a food processor (only once). Then add the oats and pulse again. Make sure it is not too fine but resembles a coarse flour. Add the melted coconut oil, maple syrup and salt to the oat and nut mix. 

STEP 2:

Lightly oil the muffin tray, and then scoop the granola mix into the tray, pressing along the sides and bottom of each cavity to form hollow tart shell. Bake for 10-15min until golden. Check every 5min to make sure it does not burn. 

STEP 3:

While the granola tarts are baking, blend the caramel filling ingredients together until smooth. Add some coconut cream or water if the mixture is too thick or sticky. Once the granola tarts are baked and golden, allow to cool completely.

STEP 4:

Fill with the date caramel, and then either cover with melted chocolate or whipped coconut cream. Store in the fridge for up to 5 days (make sure to only add coconut cream topping just before serving).

• 1 C rolled oats
• ¼ C Mesquite Powder 
• ½ C toasted almonds
• 2 Tbsp mixed seeds
• ¼ C coconut oil, melted or Cacao Butter
• 3 Tbsp maple syrup
• Pinch salt