Chocolate Walnut Granola & a Coffee Chocolate Granola Tart

Chocolate Walnut Granola & a Coffee Chocolate Granola Tart … yes it’s two recipes in one post today because one thing led to another. The chocolate walnut granola I made is minimally adapted from the recipe at Minimalist Baker was fabulous and needed to be celebrated. I thought it might fit straight into a tart, yet I didn’t want to do a breakfast tart. The chocolate walnut granola needed some hard core coffee something and that’s just what the tart turned out to be.

It was just one of those days where I began sorting out the larder, and bits and bobs of leftovers were strewn across the counter. Some popped amaranth, a bag of flax seeds, a 1/4 tin of cocoa powder, some coconut sugar. Just looking at ingredients like this reminds me of granola, possibly cookies, and before I knew it I hit Google search! Easiest way to find a delicious end to small portions of leftover ingredients. In so many more ways than one, Google is still God! Always has an answer.

One of the first results was the granola from Dana who has one of the most fun pages on Instagram, a place where you can literally bookmark every recipe to try! Thought her feed is vegan and gluten free, I adapted her recipe to use things I had on hand. I just had to bake the granola a little longer as it took forever to crispen up. Of course, that was quite expected since I had lowered the baking temperature since I’m quite wary of chocolate burning in the oven. Also, as with any altered recipe, ingredients tend to behave differently, so it’s best to keep an eye out!

Both the Chocolate Walnut Granola & a Coffee Chocolate Granola Tart are relatively healthier and you get good plant fibre and a hearty dose of protein. The coffee cream is as simple as it gets. Whipping cream, mascarpone, instant coffee, sugar & Kahlua which nestles luxuriously in the baked chocolate granola walnut tart base. It’s eggless, it’s vegetarian and it’s gluten free. It can be easily turned vegan too if you follow the basic sea salt dark chocolate granola recipe. Also, for the filling, maybe use coconut cream? You could also make a vegan lemon curd if you like, and top the tart with berries! All yours!

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Chocolate Walnut Granola & a Coffee Chocolate Granola Tart

This Coffee Chocolate Granola Tart is a relatively healthier tart since you get good plant fibre and a hearty dose of protein. The coffee cream is as simple as it gets. Whipping cream, mascarpone, instant coffee, sugar & Kahlua which nestles luxuriously in the baked chocolate granola walnut tart base. It's eggless, it's vegetarian and it's gluten free. It can be easily turned vegan too.

Course Breakfast, Dessert

Cuisine American

Keyword chocolate, dessert, eggless, gluten free, glutenfree, homemade, sweet

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 10 minutes minutes

Servings 8 people

Ingredients

Chocolate Walnut Granola

• 3 cups whole oats
• 1 cup toasted walnuts chopped
• 1/3 cup cocoa powder
• 3 tbsp flax seeds
• 1 cup popped amaranth
• 3 tbsp coconut sugar
• 1/2 tsp Sea salt
• 1/2 cup honey
• 1/4 cup clarified butter {ghee}

Coffee Chocolate Granola Tart

• 2 cups granola {recipe above}
• 1/2 cup walnuts
• 2 tbsp honey
• 2 tbsp ghee

Coffee Kahlua Cream

• 250 g whipping cream chilled
• 100 g raw sugar
• 1-2 tbsp coffee {to taste}
• 150 g mascarpone
• 2 tbsp Kahlua {optional}

Instructions

Chocolate Walnut Granola

• Preheat oven to 150C
• Place the clarified butter/ghee and honey in a pan, and simmer until just warm. Stir to mix.
• Place all the dry ingredients in bowl of stand mixer with paddle attachment. Mix on lowest speed.
• Pour in the warm honey mixture. Stir on lowest speed until the wet mix coats the dry mix, 1-2 minutes.
• Turn onto baking sheet.
• Bake for 30-45 minutes at 150C, stirring once in a while.
• Cool completely, break into clumps and store in an airtight container.
• Note: Mix in chocolate chips or dried berries if desired.

Coffee Chocolate Granola Tart

• Preheat oven to 180C.
• Run in processor until blended and comes together between the fingertips.
• Grease lightly a loose bottomed 8" tart tin.
• Press aboue into tart tin, building up sides first , then firmly patting the bottom.
• Bake for 15 minutes, then cool completely on rack.
• Top with coffee cream.

Coffee Cream

• Whip the whipping cream with sugar, coffee powder and Kahlua until it holds stiff peaks.
• Gently whisk in mascarpone. Don't overmix or the filling will lose volume and not hold. {Filling should be quite firm.}
• Taste and adjust sweetness as required. Ladle into cooled tart shell, and spread.
• Top with crumbled chocolate walnut granola and dark chocolate shards.
• Chill for about 2-3 hours to set. Slice and serve.