Need a fun summery recipe? These strawberry matcha granola tarts are IT. They are so cute, fun to make, and a great snack or breakfast on the go! They can be made vegan, gluten-free, and refined sugar-free.
I never used to be the biggest matcha fan, until recently. I’ve been obsessed with using it in my recipes and no-bake treats! It adds such a pretty color and fun flavor. If you aren’t a fan, no fret – just leave it out or sub in your favorite superfood powder for a pretty color!
What you need to make the strawberry matcha granola tarts:
Granola: I use a refined sugar-free granola to keep the sugar content of these down. Purely Elizabeth is my favorite, however there are SO many on the market! You an also use homemade granola.
Coconut Yogurt: Any yogurt will work but I opt for a vanilla coconut yogurt If your yogurt isn’t vanilla, add some vanilla extract! I love the brand Culina.
Matcha: I LOVE this matcha linked. You can use DANI15 for a discount.
Nut Butter: Any nut butter will work! They all taste great, but I usually opt for almond or hazelnut (it’s extra good with strawberries!)
Strawberries: You can really use any fruit you’d like, I just love strawberries and matcha together!
How to make the tarts:
- Add the granola and nut butter to a food processor, processing until a sticky mixture forms.
- Press into lined cupcake tin. Freeze.
- When ready to eat, you’ll mix together the coconut yogurt and maple syrup in a bowl, then divide it amongst the crusts, leaving about 1/4 cup coconut yogurt left in the bowl.
- To the remaining coconut yogurt, add the matcha, mixing until smooth. Dollop over the vanilla coconut yogurt and use a knife to swirl it in.
- Top with strawberries and enjoy!
Strawberry Matcha granola Tarts
- 2 cups granola
- 1/3 cup nut butter
- 2 cups vanilla coconut yogurt
- 1/2-1 tsp matcha
- 2 tbsp maple syrup
- 1/2 cup strawberries halved
- Line a cupcake tin with liners. Set aside.
- Combine the granola and nut butter in a food processor until a sticky crumble forms. Press the mixture firmly into the bottoms of the lined cupcake tin, making sure to press it up the sides a little, creating a small well in the center.
- Place the tray in the freezer for 30 minutes.
- When ready to eat, mix together the yogurt and maple syrup. Divide the yogurt amongst the crusts, leaving about 1/4 cup yogurt in the bowl.
- To the remaining yogurt, add the matcha, stirring it in until smooth.
- Dollop the matcha mixture over the coconut yogurt, using a knife to swirl it in.
- Top with the halved strawberries and enjoy.