Kiri Morning Tarts
Ingredients:
“For the Granola Cups
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- 2 tablespoons coconut oil, melted
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 130 grams (1 cup) oats 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
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- 4 Kiri square portions
- 200 grams (2 cups) plain yogurt
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 1 teaspoon vanilla extract
For topping
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- 100 grams (3.5 oz) Blueberries
- Fresh mint leaves”
Preparation:
“Step 1: Preparing the Granola Cups
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- 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 180°C (356°F) 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
Step 2: Preparing the Kiri Cream Filling
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- In a medium bowl, add the Kiri square portions, plain yogurt, vanilla extract, lemon zest and honey and mix well with an electric hand mixer until the mixture is creamy and smooth
- Fill each granola cup with the kiri cream
- Top with blueberries and mint leaves. Serve immediately “
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