by Anthea Cheng
Prep Time: 20 mins
Cook Time: 20 mins
3/4 cup (150g) pitted dates, soaked in water for at least 4 hours
1 cup (120g) rolled oats
1/2 cup (80g) raw almonds
1/2 cup (55g) sunflower seeds, mashed
1/4 cup (55g) raw buckwheat
1/4 cup (65g) any nut butter, such as almond butter
1 tsp ground cinnamon
Pinch of any good-quality salt
Rainbow fruity yoghurt filling
1 cup (100g) oob Organic frozen mango, defrosted
3/4 cup (115g) oob Organic frozen blueberries, defrosted
3/4 cup (95g) oob Organic frozen raspberries, defrosted
1/2 cup (25g) oob Organic frozen spinach, defrosted
1 tsp vanilla extract
2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
3 1/2 cups (630g) plant-based yoghurt, such as coconut, soy or almond
Additional fruit, as desired
Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) round baking pan with baking paper.
To make the tart: Drain the dates. Add the dates and all the ingredients to a large bowl. Mix until the ingredients are well combined and they stick together. Firmly press the mixture into the base and sides of your baking pan.
Bake the tart in the oven for 20 minutes or until the surface is golden brown. Allow the tart to completely cool.
To make the filling: Divide the yoghurt into 5 bowls. Add the berries and spinach to 4 of the bowls. Use a stick blender to blend the fruit and spinach with the yoghurt. Adjust the taste of any of the mixtures by adding vanilla extract and sweetener.
To assemble: Dollop the 5 yoghurts into the granola tart as desired. Top with additional fruit. Serve as soon as possible.