Strawberry Matcha granola Tarts
These tarts are so fun to make and are the perfect summery snack or breakfast! They can be made vegan and gluten-free, are lower in sugar, and are SO pretty!
Ingredients
Base
- 2 cups granola
- 1/3 cup nut butter
Filling
- 2 cups vanilla coconut yogurt
- 1/2-1 tsp matcha
- 2 tbsp maple syrup
- 1/2 cup strawberries halved
Instructions
- 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.
Notes
If you don't want to eat them all at once, keep the crusts you're not eating in the freezer in an air-tight container. When you want one, remove it from the freezer and add the yogurt and strawberries!