HIGH PROTEIN BASE

Ingredients: 

150g  brazil nuts, raw

150g pitted dates 

DRY

2 scoops Boomers Brown Rice Protein 

⅔ cup lupin flakes

1 tsp baking powder

½ tsp salt

½ stp vanilla powder

¼  cup raw cacao

WET

½ a cup of rice malt syrup (or can use maple syrup) 

½ cup almond butter (or other nut butter)

1 tbsp coconut oil

Method: 

Blitz up the brazil nuts and dates in a food processor. Form a powder but 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 tins with coconut oil.

Press the dough down into your tins, keeping the shell around 5mm thick.

Bake for approx 20 minutes at 170C (no fan). Check after ten minutes and then after 15. The base should be lightly brown, aromatic and firm.

Allow to cool completely before removing shells from the tins and filling with ganache.

CHOCOLATE GANACHE FILLING

Ingredients:

160g dark chocolate, vegan 

120ml coconut milk full fat

GARNISH

freeze dried strawberries, crushed

frozen raspberries, roughly chopped

pink salt flakes

baby mint leaves

a sprinkle of the raw base mix

Method:

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 of choice. I have listed what I used above but you could also use…

• crushed pistachio
• dried rose petals
• fresh fruits
• nut butters

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Nutritionist and Recipe creator: @jessica_lowe_coaching owner of @happy_healthy_nutrition_au
Food Stylist @kateflowerfood
Food Photographer @harrietharcourt