Ingredients:

Granola Crust:

  • 3 cups (750 mL) Nature’s Path Pumpkin Seed + Flax Granola
  • ½ cup (125 mL) coconut oil, melted
  • 3 tbsp (45 mL) brown rice syrup

Tart Filling:

  • 1 cup (250 mL) vanilla-flavored Greek yogurt
  • ¼ cup (60 mL) raspberries
  • ¼ cup (60 mL) strawberries, sliced
  • ¼ cup (60 mL) blueberries
  • 8 mint leaves

Directions:

Granola Crust

  1. Line 8 cups of a 12-cup muffin tin with paper liners; set aside.
  2. Pulse Flax Plus Pumpkin Flax Granola in food processor until fine crumbs form.
  3. Add coconut oil and brown rice syrup to granola crumbs; pulse until combined and mixture holds together.
  4. Divide granola mixture evenly among lined muffin cups, using about 1/4 cup (60 mL) each.
  5. Press granola mixture firmly into bottom and up the sides of each liner to form mini tart shells.
  6. Freeze for 20 minutes or until firm.

Tart Filling

  1. Remove tart shells from paper liners.
  2. Divide yogurt evenly between tart shells.
  3. Top with raspberries, strawberries and blueberries.
  4. Garnish tarts with mint leaves