Healthy Granola Tartellettes with Strawberry Mousse

Index/Feature
AuthorLaura
DifficultyBeginner

Looking for a healthy and refreshing snack? I got you covered! Make these easy and quick granola tartellettes and top them with a delicious and guilt-free strawberry mousse!

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Yields16 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 100 g Almond meal (or grounded almond)
 60 g rice syrup or honey
 100 g grounded rolled oats
 60 g coconut oil, liquid
 50 g Mager Quark or Mascarpone Cheese
 100 g Skyr or Greek Style Yoghurt
 20 g icing sugar
 10 g strawberry powder
 strawberries to decorate
 quinoa puffs to decorate
1

Ground the oats with a blender.

2

In a bowl mix well the grounded almonds (100g), oats (100g), coconut oil (60g) and syrup or honey (60g).

3

Preheat the oven at 160C (fan).

4

Pour 1-2 tbsp of the mixture in your muffin forms, depending on the size: 1 tbsp for mini muffins, 2 tbsp for regular size. I recommend using silicone tins. Avoid metal ones. If you do not have them, use paper ones.
Press the dough in the tin with your fingers (pour and hold the spoon with one hand and press with the other) as to make the base.

5

Bake in the oven for 20 minutes.

6

In the meantime, you can prepare the mousse by mixing the quark and skyr or the mascarpone and Greek-style yoghurt (50g+100g) with the icing sugar (20g) and strawberry powder (10g).

7

Let your granola cups cool down and then place 1-2 tablespoons mousse on top.
Decorate with fresh strawberry slices and quinoa puffs.

8

Serve cold and store in the fridge.
Enjoy!

Category

Ingredients

 100 g Almond meal (or grounded almond)
 60 g rice syrup or honey
 100 g grounded rolled oats
 60 g coconut oil, liquid
 50 g Mager Quark or Mascarpone Cheese
 100 g Skyr or Greek Style Yoghurt
 20 g icing sugar
 10 g strawberry powder
 strawberries to decorate
 quinoa puffs to decorate

Directions

1

Ground the oats with a blender.

2

In a bowl mix well the grounded almonds (100g), oats (100g), coconut oil (60g) and syrup or honey (60g).

3

Preheat the oven at 160C (fan).

4

Pour 1-2 tbsp of the mixture in your muffin forms, depending on the size: 1 tbsp for mini muffins, 2 tbsp for regular size. I recommend using silicone tins. Avoid metal ones. If you do not have them, use paper ones.
Press the dough in the tin with your fingers (pour and hold the spoon with one hand and press with the other) as to make the base.

5

Bake in the oven for 20 minutes.

6

In the meantime, you can prepare the mousse by mixing the quark and skyr or the mascarpone and Greek-style yoghurt (50g+100g) with the icing sugar (20g) and strawberry powder (10g).

7

Let your granola cups cool down and then place 1-2 tablespoons mousse on top.
Decorate with fresh strawberry slices and quinoa puffs.

8

Serve cold and store in the fridge.
Enjoy!

Healthy Granola Tartellettes with Strawberry Mousse

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