Preheat the oven to 180 and line a tart tin that has a removable base with coconut oil.
In a large mixing bowl combine the oats, almond flour, almonds and cinnamon.
In another bowl mix the melted coconut oil, honey and ClemenGold® Then mix into dry ingredients until everything is coated.
Press the granola mixture into the tart tin using the back of a spoon or measuring cup. Bake for 15 – 20 minutes or until golden brown.
Once the granola tart comes out of the oven immediately press into the tin and up the side using the back of a measuring cup or spoon because as the granola bakes it tends to rise a little. Set aside to cool down.
Mix the yoghurt of your choice with honey and ClemenGold® zest.
Once the granola tart crusts has cooled down completely, place the tin on a small bowl that is facing upside down and gently slide the sides of the tin off.
Spoon the yoghurt onto the granola tart crust and use the back of a spoon to spread out evenly.
Arrange ClemenGold® slices on the tart, almond pieces and mint leaves.
Best served immediately.
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