Easter Chocolate Tarts
Servings: 6 small tarts
Calories: 550kcal
Ingredients
High Protein Base
- 150 grams brazil nuts, raw
- 150 grams pitted dates
- 2 scoops Boomers Brown Rice Protein (dry protein base)
- 2/3 cup lupin (dry protein base)
- 1 tsp baking powder (dry protein base)
- 1/2 tsp salt (dry protein base)
- 1/2 tsp vanilla powder (dry protein base)
- 1/4 cup raw cacao (dry protein base)
- 1/2 cup rice malt syrup (can use maple syrup) (wet protein base)
- 1/2 cup almond butter (or other nut butter) (wet protein base)
- 1 tbsp coconut oil (wet protein base)
Chocolate Ganache Filling
- 160 grams dark vegan chocolate
- 120 ml full fat coconut milk
Garnish
- freeze dried strawberries, crushed
- pink salt flakes
- baby mint leaves
- sprinkle of raw base mix
Instructions
High Protein Base
- Blitz up the brazil nuts and dates in a food processor. Form a powder, not a dough
- Add in the dry ingredients and pulse to combine
- Add the wet ingredients and pulse until a dough forms
- Lightly grease your tines with coconut oil
- Press the dough down into your tins, keeping the shell around 5mm thick
- Bake for approximately 20 minutes at 170°C (not fan forced), check after 10 and 15 minutes
- Base should be lightly brown, aromatic and firm
- Allow to cool completely before removing shells from the tins and fillin with ganache
Chocolate Ganache Filling
- Chop up the dark chocolate into small chunks and place in a heatproof bowl
- Heat the coconut milk in a small saucepan until just boiling, then add it to the chocolate and allow to sit for 1 minute
- After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.
- Divide evenly between the tart bases and smooth using the back of a spoon.
- Allow to set in the fridge until firm (2-4 hours)
- Before serving sprinkle your tarts with garnish, or choose something different like - crushed pistachios, dried rose petals, fresh fruits, nut butter
Notes
Carbohydrates: 52.4 grams
Protein: 27 grams
Fat: 30 grams
Facts: Vegan and 100% whole food plant based.
High in magnesium, selenium and pre-biotic fibre making these a better treat alternative. Supporting hormonal balance and improved gut health.
Recipe created by Jessica Lowe, styled by Kate Flower and image shot by Harriet Harcourt