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Crunchy Chocolate Granola Tarts

  • Serves: Makes 6


  • 1 1/3 cups wheat-free rolled oats
  • 2/3 cup almonds (roasted)
  • 3 medjool dates
  • 2 tbsp pepitas
  • 3 tbsp raw cacao
  • 40ml coconut oil
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract



  1. Place all dry ingredients into a food processor and pulse for 5-10 seconds and place into a mixing bowl
  2. Melt coconut oil and combine in a separate bowl with all wet ingredients
  3. Combine the wet and dry mixtures, mix well
  4. With damp fingers, press equal amounts of the mixture in to each tart tin (I use ones with removable bottoms) if you don’t have these, use strips of baking paper so that you can pull tarts out once baked)
  5. Place on a baking tray and bake for 10-12 mins
  6. Take out and allow to cool completely before removing from tart cases
  7. To make the filling, place Cocobella Natural Coconut Yoghurt into a bowl, sieve the cacao over the yoghurt, add the maple syrup and vanilla extract and whisk with a fork or hand whisk until fully combined
  8. Fill tarts when ready to eat and decorate with berries

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