Description
A naturally sweetened granola tart filled with chia pudding and pumpkin filling topped with coconut whipped topping and toasted coconut chips! Gluten-free and vegan.
Ingredients
Granola Crust
- 1 cup granola, (I used cinnamon granola)
- 2 tbsp coconut oil, (melted)
- 1 tsp pure vanilla extract
Pumpkin Filling
- 6 tbsp pure pumpkin puree
- 1 tsp pure vanilla extract
- 1 tbsp coconut oil, (melted)
- 2 tbsp unsweetened almond milk
- 1 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
Chia Pudding
- 1/4 cup Suncore Foods raw white chia seeds
- 1 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp Suncore Foods aqua blue spirulina powder
Toppings
- coconut whipped topping, (I used So Delicious)
- toasted coconut chips
Instructions
Make your chia pudding by whisking together all chia pudding ingredients in a glass bowl. Cover and chill at least and hour or overnight.
**NOTE: I like to shake mine a couple times to make sure the chia seeds don't settle on the bottom.
Make your pumpkin filling by blending all ingredients together in your food processor/blender. Cover and chill in a glass bowl for the same amount of time as your chia pudding.
Preheat your oven to 350 degrees. Make your granola tarts by blending your granola, coconut oil and vanilla in your blender/food processor. Then press into your mini tart pans. Bake for 12-15 minutes. Remove the tarts from the oven and press the middle of the crusts down with a spoon. Alternatively you can use a fork to poke holes in the crust before baking.
Spoon your pumpkin filling and chia pudding into each tart, top with coconut whipped topping and toasted coconut chips.
Notes
* Sponsored by Suncore Foods
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Serving Size: 3 mini tarts