Coconut lime tarts

These little cups are so delightful – fill with whatever tickles your fancy; dairy yoghurt, raw cacao mousse and lemon curd are YUMMO! Create a thinner, crisper cup for a lighter option, or mold thicker tartlets for a chewy alternative.

For the ‘tart’ mixture

1 cup rice or quinoa flakes
1 cup boiling water
1 ½ cups coconut sugar
1 ¾ cups shredded coconut
2 cups LSA
½ cup rice bran oil
½ cup each of following: pepitas, sesame seeds, slivered almond (you can use any nuts and seeds that you like however Juice & zest of one lemon (keep zest and juice separated)
2 tsp vanilla essence
¼ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
¼ cup rice malt syrup
2 tsp vanilla essence

To Make the Tarts

Preheat oven to 160oC. Grease a 12 hole muffin tin.
Place your rice flakes into a metal mixing bowl. Pour boiling water over oats and leave to stand for 10 minutes.
Add the coconut sugar, shredded coconut, LSA, rice bran oil, pepitas, sesame seeds, slivered almonds, lemon juice, vanilla essence and spices into a large mixing bowl. Combine well.
Drain away remaining water from soaked oats. Add soaked oats to other mixture and mix well. Separate your mixture into approximately 12 balls.
Flatten each ball in your hand before pressing into the base and sides of muffin hole to form an empty cup.
Bake the ‘cups’ for 10 minutes and remove from oven. Use a spoon to flatten the cases where they have risen. (This will make your granola cups crunchier).
Return to oven and bake for another 5 minutes. Allow cups to cool once cooked. (PLUS: use lemon zest from list above) Low GI fruit, to serve (I recommend berries)

To Make the Whipped Cream

Whisk together yoghurt, rice malt, vanilla essence and lemon zest in a small bowl. Set in freezer to thicken for 15 minutes. Once granola cups have cooled, dollop the whipped yoghurt cream evenly into cups, then top with your choice of chopped fruit.

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