Kiri Morning Tarts
Breakfast
30 mins
10
Crispy granola cups filled with Kiri cream and fresh blueberries
Ingredients
For the Granola Cups
- 2 tablespoons coconut oil, melted
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 130 grams (1 cup) oat flakes
- 1 tablespoon chia seeds
- 30 grams (1 oz) chopped walnuts
- 30 grams (1 oz) chopped almond flakes
- 1 egg white
- 1 teaspoon vanilla extract
- 1 pinch of salt
For the Kiri Cream Filling
- 4 Kiri Square Portions
- 200 grams (2 cups) plain yogurt
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 1 teaspoon vanilla extract
For Topping
- 100 grams (3.5 oz) Blueberries
- Fresh mint leaves
Cooking steps
Preparing the Granola Cups
- In a large bowl, place the coconut oil, brown sugar, and honey, Mix until well combined.
- Add the chia seeds, almond flakes, walnuts, oats, salt and vanilla extract, then mix with a spatula until well combined.
- Add the egg white and mix until well combined.
- Place Muffin paper cups in a muffin pan.
- Divide the granola mixture equally between the muffin paper cups.
- Using a spoon, press the mixture into each muffin cup, making sure the sides are fully covered, but the middle is hollow in order to create the shape of a cup.
- Place the granola cups in a preheated oven at 180C (356F) and bake them for about 15 minutes or until golden brown.
- Allow the cups to cool slightly then remove the cups from the muffin pan. Allow them to cool completely.
Preparing the Kiri Cream Filling
- In a medium bowl, add the Kiri square portions and plain yogurt, and mix well with an electric hand mixer until the mixture is creamy and smooth.
- Add vanilla extract, lemon zest and honey and mix with a spatula until well combined.
- Fill each granola cup with the kiri cream
- Top with blueberries and mint leaves. Serve immediately.
Cooking steps
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