This is a snapshot of my brain as I was wandering through the produce section brainstorming for a St. Patty’s Day recipe.
Granny smith apples? They’re only green on the outside.
Pears? Same problem as above.
Honeydew? I don’t know what to do with it other than eat it or smoothie it.
Kiwi? So expected.
Avocado? Nah, I want something sweet.
Lime? Well, I forgot about limes for some reason.
Green grapes? They’re green, they’re unexpected, they’re on sale…okay!
tart and tarts. There is a reason I usually buy red grapes for snacking. They are (almost) always sweet. With the green ones it’s a toss up: sometimes sweet, sometimes tart. This batch happened to be on the tart side, so my tarts were tart in every sense of the word. If you want tart tarts, then find some tart green grapes. If you want sweet tarts then you better hunt down some sweet ones. Or you could even use red grapes instead (although it will ruin the St. Patty’s Day color scheme). Or you could add more sweetener.
sweet greens crust. I’m sure you already have plenty of greens in your diet, but I’m throwing in a few extra…since it’s a holiday and all. So there’s fruit AND veggies in these chloro-filled mini treats. I almost tossed a few dates into the crust to sweeten and stick it together, but then I realized that green + brown doesn’t make for the most appetizing hue. So I went with Bee Free Honee instead.
And if you missed it, I posted part one of a three part interview with Healthy Vegan Guy on my Youtube channel over the weekend. We talked about many things including what I almost named my blog before I came up with Feasting on Fruit!
Green Grape Chia Tarts
- 1 cup rolled oats
- 1 handful spinach
- 3 tbsps Bee Free Honee or liquid sweetener of choice
- 1-1 1/2 cup of green grapes
- 3 tbsps chia seeds
- 3-4 tbsps sweetener of choice keep in mind the color, I used Bee Free Honee
- More green grapes for decorating the top
FOR THE CRUST: Grind the oats in a food processor.
Add the spinach and process until the texture is crumbly and the green is evenly distributed.
Add the Bee Free Honee. Process until it starts to stick together.
Press into mini tart pans lined with parchment paper. Or you could use a muffin pan.
FOR THE FILLING: Blend the grapes on high until they become juice. It should be about 1 cup of juice.
Add the sweetener and blend. Taste it, and adjust the sweetness as needed.
Add the chia seeds, and blend on low to distribute.
Refrigerate the filling for at least 20 minutes until thick. Overnight is even better.
Once the filling has thickened, fill the crusts. Decorate with additional grapes sliced in half.
Keep in the fridge.
Happy St. Patrick’s Day! I hope yours is green-filled and pinch-free.