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These easy tarts are the epitome of indulgence for Easter - or anytime in fact. Made with Absolutely Chocolate granola, they are decadent, crunchy, nutty and smooth all at once.

Stock up on boxes and get a few of these on the go (because one batch is NEVER enough...)



  • Chocolate custard/chocolate favoured yoghurt
  • Dark chocolate mini eggs


  • In a bowl combine the Rollagranola, coconut, flaxseed and cinnamon. Add the melted coconut oil and maple syrup, mixing to combine.
  • Add three spoonfuls of the mixture to six loose bottom tart tins and use the back of a spoon to press down into a tart shape
  • Bake in a preheated oven at 180C for 12-15 minutes until golden brown
  • Remove from the oven and use the back of the spoon to press down again. Allow to cool completely before removing from the tins
  • Fill the tarts with chocolate custard or chocolate yoghurt, topping with dark chocolate eggs


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