RECIPE: Chocolate Coconut PB Protein Tart
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Chocolate Coconut PB Protein Tart[/caption]
Proteinology shares with The Pulse its latest work of art from their incredible kitchen - Chocolate Coconut PB Protein Tart!
Chocolate Coconut PB Protein Tart Ingredients:
- Coconut oil
- 1 scoop GN Whey Protein 80 (Triple Chocolate)
- 2 tbsp Whey More Nuts (Chocolate Coconut)
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1 tbsp Truvia
- 1/4 cup reduced fat Sukrin almond flour or oat flour
- 1 cup almond milk
- 1 cup Greek yogurt
- 1 tbsp Truvia
- 2 tbsp raw cacao powder
- 1/2 tsp xanthum gum
- 3 tbsp desiccated coconut
- Optional melted dark chocolate or ChocShot drizzle
Chocolate Coconut PB Protein Tart Method:
Pre heat the oven to 180 degrees C. In a bowl mix together the coconut flour, baking powder, Truvia and almond flour. Add in the almond milk and mix to form a thick mixture. Cover a tart pan with coconut oil
and press the base mixture into the pan, covering the walls of the pan as well as the base. Bake for 15-20 minutes until firm.
Whilst the base is cooling, make the filling by mixing together the Greek yogurt, GN Whey Protein 80, Whey More Nuts, cacao powder. Once these are mixed well, add in the xanthum gum and mix into the mixture. Pour the mixture into the pan covering the tart base and spread evenly to flatten off on top.
Push the tart out of the pan carefully onto a plate. Sprinkle coconut over the filling mixture and drizzle with chocolate sauce and leave to set in the fridge overnight or for at least 10 hours to set before slicing your Chocolate Coconut PB Protein Tart.
Macros per Chocolate Coconut PB Protein Tart slice (based on six slices):
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- 183 kcal
- 17g protein
- 14g carbs
- 8g fat