These pink tartlets are bound to be a hit with the whole family. They are gluten free and vegan friendly, raw, ready in under 20 minutes and so easy, anyone can whisk up a batch. I tend to make a batch of 8-10 tartlets and keep some extras in the freezer for emergencies.
Crust ingredients: makes 8 tartlets
150g pitted dates
60g sunflower seeds
30g flax seeds
15g chia seeds
2 tbsp cacao powder
2 tbsp coconut oil
100g Greek or Soya yogurt
2 tbsp lingonberry powder
(This is not essential and fresh or frozen raspberries would work too)
Leave dates to soak in warm water for 5 minutes.
Melt coconut oil and mix with cacao powder.
Add all crust ingredients to a blender and blend till smooth.
Transfer 1tbsp of the mixture to a bun case and form in to the desired shape.
Set in the freezer for 5 minutes.
In the meantime, prepare your filling by blending yogurt with either lingonberry powder or fresh raspberries.
Remove the tartlets from the freezer and add yogurt filling.
Sprinkle some more lingonberry powder on top before serving.
Begin by making the base. Mix the coconut flour and flaxseed together. Melt the coconut oil and honey and mix together. Pour the melted mixture over the flour mix and combine to form a dough.
Line a baking dish with greaseproof paper and transfer the dough to this, pressing down to ensure and even layer. Leave to set in the freezer for 10-15 minutes.
Meanwhile, prepare the middle layer. Simply make a mousse by mixing together chocolate protein powder and water till desired consistency is achieved. Spread this on top of the biscuit base and return to the freezer for a further 10-15 minutes.
Last up is the chocolate layer. Melt the dark chocolate and 1 tsp coconut oil over a pot of boiling water. Pour over the bars, ensuring an even layer and leave to one side to cool.
Cut in to bars and decorate each with some PROPERCORN.
Melt the peanut butter with 1 tsp of coconut oil. Add a little dairy free milk or water if needed to ensure a thin, smooth, consistency. Drizzle the peanut butter sauce on top.
Place the coconut flour and flazseed in a large bowl.
Melt the coconut oil and add to the flour mix. Use your hands to combine till a crumbly mixture forms.
If needed add a few tbsp of water or dairy free milk to form in to a dough.
Line a baking dish wish greaseproof paper. Transfer the dough to the baking dish, pushing down to ensure an even surface.
Bake in the oven for 15-20 minutes till they appear golden brown.
While the shortbread is baking, prepare your peanut butter layer.
If you are using the powdered peanut butter, combine equal parts of powder and water and mix till a smooth constiency is achieved. If using regular peanut butter, add a little hot water to thin it out.
Melt the coconut oil and honey together before adding to the peanut butter.
Once the shortbread is ready, remove from the oven and allow to cool for a fewminutes. Spread the peanut butter mixture on top in an even layer.
Melt some dark chcolate and some more peanut butter and drizzle on top.
Place in the fridge to set before cutting in to sqaure bites.
Simply mix 1 scoop of protein powder with a small bit of coconut milk, till a smooth paste forms and spread on your favourite corn or rice cakes.
This was my first time trying @plantwarriorco and I was so impressed!! This protein is 100% vegan and gluten free so perfect for those with allergies or intolerances like me or those that just want something easier on the tummy. It doesn't have that chalky taste that many vegan proteins do and I found it to taste like a creamy milk chocolate moose.
The brand is pretty cool too - for every pouch of protein sold, 1 tree is planted 🌴 So you can get your gainz on while doing your bit to help our beautiful little world 🌎