Mini Vegan Breakfast Tarts

Cook Time 20 minutes

Servings makes 12

Ingredients

300g Australian macadamia & raspberry low sugar granola

¾ cup almond butter (or any nut butter of your choice)

1 banana, mashed

Topping

1 cup coconut yoghurt (strained overnight, optional)

1 tsp vanilla bean paste 

1 tsp maple syrup

1 punnet of blueberries 

1 punnet of raspberries 

Method

Preheat the oven to 180°C and grease a small 12-hole mini muffin tin.

In a bowl, mix the granola with the almond butter and banana. Divide the mixture into the muffin tin. Using the back of a rolling pin, make an indent in each so the granola forms hollow tart shells.

Bake for 5-10 minutes, just to set. Remove and cool.

Meanwhile, combine the coconut yoghurt with vanilla and maple syrup in a bowl.

To serve, fill each with coconut yoghurt and top with berries.