Chocolate & Raspberry Tart
These little beauties originated from a childhood adoration of peanut butter & jelly – they’re everything they promise to be on the tin. Plus they are guaranteed to benefit your body as much as they’ll warm your soul!
Key Facts
- Gluten Free
- High Protein
- Nutritious & Delicious
- Prep Ahead - Use Within 4 Days
Ingredients
For the crust
- 1/2 cup ground almonds
- 1 sachet Motion Nutrition peanut protein
- 1/4 cup chestnut flour
- 1/4 cup coconut flour
- 1/4 cup melted coconut oil
- 1 heaped teaspoon cinnamon
- 2 tablespoons maple syrup (optional)
For the filling
- 2 cups frozen raspberries
- 35g Ombar coco mylk
- 1 heaped tablespoon peanut butter
Preparation
01
Combine the crust ingredients to a dough, press into 1 large or 3 small tart tins & bake for 8 minutes at 170ºC.
02
Add the raspberries to a pan, cook on low until reduced & sticky (~10 minutes). Leave to cool.
03
When ready to assemble, melt the chocolate & whisk in the peanut butter until smooth. Add the raspberries to the pastry cases then spoon over the peanut butter chocolate. Add dots of extra peanut butter & swirl into the chocolate. Set in the fridge for at least 30 mins.
04
Slice & serve! Use within 4 days. The uncooked pastry dough can also be frozen.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
