Raw Berry Tarts

Raw Berry Tarts
Raw Berry Tarts

Heading into the Christmas period, I’m always on the lookout for delicious desserts that pack a nutrient punch, like these Raw Berry Tarts.

With all the sugary sweets going around this time of year, sometimes it’s nice to also have a healthier option (which people will never guess is ‘healthy’).

I created this recipe for Bare Blends. The tarts are so easy to whip up and you can’t really go wrong. I enriched the tart base with whey protein powder and chia seeds for added protein and good fats, and the two ingredient filling (how easy is that!) is flavoured with anti-oxidant rich Bare Berries freeze dried berry powder.

Raw Berry Tarts
Raw Berry Tarts

Raw Berry Tarts

Makes 8

Ingredients

For the tart shells:

  • 3/4 cup raw cashew nuts
  • 1 x 20ml tablespoon chia seeds (I used Bare Blends Black Chia Seeds)
  • 2 x 20ml tablespoons unflavoured whey protein powder (I used Bare Blends Bare Whey Protein Isolate)
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil, melted

For the filling:

  • 1/2 cup thick portion of refrigerated coconut cream
  • 2 x 20ml tablespoons Bare Blends Bare Berries
  • Fresh or frozen raspberries for topping

Method

  1. To make the tart shells, blend the cashew nuts and chia seeds in a food processor until you get fine crumbs. Add the whey protein, rice malt syrup and coconut oil and blend until everything is well combined.
  2. Divide the mixture up into 8 balls and press each ball into a non-stick silicone mini muffin tray (or a solid mini muffin tray lined with patty pans to allow for removal). Set aside in the fridge or freezer until firm.
  3. While the tart shells are firming up, mix the coconut cream and Bare Berries powder together in a bowl until well combined and smooth. Cover and set aside in the fridge until ready to serve.
  4. Once the tart shells are set, pop them out of the silicone tray and place on a serving dish. Just before serving, spoon the berry filling into the tart shells and top with a raspberry.
  5. Enjoy straight away.

Notes:

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

If you can’t get unflavoured whey protein powder, a vanilla one should work instead.

To separate the thick portion of a can of coconut cream, leave the can of coconut cream in the fridge overnight. The cream will separate leaving the thick portion at the top of the can and the liquid portion at the bottom. Carefully spoon out the thick portion to use in the recipe (you can use up the liquid potion by adding it to a smoothie!). Look for an organic coconut cream if possible.

You might also like my Chocolate, Raspberry & Chia Slice.

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