Go Back
Delicious granola tarts, 2 fillings (both with peanut butter)

MINI BAKED GRANOLA TARTS WITH PEANUT BUTTER FILLING

Category Breakfast, Dessert
Prep time 30 minutes
Cook time 15 minutes
Servings 3 mini tarts

INGREDIENTS

GRANOLA TART SHELLS

  • 1 ripe banana (approx. 90-100gr)
  • 1 cup small oat - (eventually gluten free)
  • 2 dates - soaked in water for 2 to 5 minutes if not soft
  • ¼ cup nuts, chopped - (hazelnuts or any other nuts)
  • 1 tbsp vegetal protein powder or protein shake

OPTION 1 : PLAIN PEANUT BUTTER FILLING for 3 mini tart shells

  • 100-150 gr peanut butter
  • 3 tbsp blueberries, black berries for decoration - (or any other fruits)

OPTION 2 : PITAYA PEANUT BUTTER FILLING for 3 mini tart shells

  • ⅓ fresh pink pitaya, peeled and cut into pieces - (approx. 30 gr)
  • ½ cup peanut butter
  • 1 tsp maple syrup - (optional)

INSTRUCTIONS

MINI TART SHELLS

  • Turn on the oven over 175 C (fan).
  • Remove dates seeds and cut into pieces or soak them first into hot water for 2 to 5 minutes (or until soft).
  • Meanwhile, in a medium bowl, mash the banana and mix it until smooth (it might be slightly chunky).
  • Add oats and dates pieces to the banana mixture. Using a wood spoon, mix them until well combined.
  • Finally, chop the nuts in a small blender or in a mortar. Add them to the mixing bowl and mix again. The mixture should bind to itself when pressed together.
  • Using parchment paper, line 3 small tart tins (12 cm or 5 inches diameter). Brush the parchment with a bit of coconut oil. Divide the mixture in 3. Press each dough into the tart tins and create a tart shell using your fingers.
  • Place in the oven and bake for 15 minutes (or until they become golden brown on the edge). The center should be cooked too but less than the edges. Let them cool down. Only, when they are at room temperature remove the parchment paper.

OPTION 1 : PEANUT BUTTER FILLING

  • Once your shell has cool down. Add peanut butter to each mini shells adjusting to your taste. Cut the fruits and decorate.

OPTION 2 : PITAYA PEANUT BUTTER FILLING

  • In a small blender, mix pitaya flesh and peanut butter together until smooth. If the pitaya is not sweet enough to your taste, add a teaspoon of maple syrup.
  • Pour the beautiful pink peanut filling into the mini tart shells and decorate with extra fruits or crushed nuts.
  • You can keep them in the fridge for up to 3 days. They could be frozen too.