Recipe Corner: Mini PB Chocolate Tart
Where are my chocolate and peanut butter lovers? You cannot go wrong with that combination and because it screams dessert, here is an amazing dessert recipe that you can serve to anyone, not just the health conscious. We all deserve a little treat here and there. Balance is key and therefore we serve a very balanced chocolate tart with a good hint of peanut butter. Healthy fats, fairly low in carbs, vegan friendly and a really good amount of protein, especially for a dessert that is this rich. I hope you enjoy it as much as me! Also, coconut whipped cream makes this even more addicting!
Mini PB Chocolate Tart
Recipe makes 4 servings
Time: 30 minutes
Ingredients for crust:
1/4 cup Almonds
1/4 cup Peanuts
1/2 Scoop TRU Chocolate Peanut Butter Protein
2 tbsp Allulose
1 tbsp Peanut Butter +1 tbsp
1-1.5 tbsp Water
Ingredients for pudding:
1 1/2 cup Plant Milk, unsweetened
1/4 tsp Sea Salt
1 tsp Vanilla extract
1 tbsp Cornstarch
1 tbsp Peanut Butter
1 scoop TRU Chocolate Peanut Butter Protein
2 squares Lily's Dark Chocolate
1 tsp Agave Syrup
1) Preheat the oven to 350 F and grease two mini tart forms (about 5" diameter).
2) Add all ingredients except for the water to a food processor and pulse until finely ground. It should come together as a dough but if it is too dry add the prescribed amount of water gradually, 1/2 tbsp at a time and pulse in between.
3) Divide into two and press into the tart forms. Bake for 12-15 minutes. If the edges brown too fast you can cover it with aluminum foil to finish the baking time. Let cool completely in form. Once cool spread 1/2 tbsp of smooth peanut butter into each tart shell
4) In a bowl, mix protein powder, cornstarch and salt until well combined. Add plant milk gradually and whisk constantly to avoid lumps. Add peanut butter, agave syrup and vanilla extract. Add into saucepan. If you still have lumps after whisking use a strainer when pouring it into the saucepan.
5) Chop or break chocolate into small pieces and add into the saucepan. Heat on medium heat until chocolate melts and mixture thickens. Bring to a boil while whisking and boil for 3 minutes or until mixture is thickened to desired consistency. The right consistency is achieved when you lift the whisk and the drops of the mixture stay visible for a few seconds.
6) Divide into two and fill the cool tart shells. After a minute a skin will form. Once that happens, cover both tart with plastic wrap and store in the refrigerator until solid and cool.
7) Serve with whipped cream and some chocolate glaze.
1 serving = 1/2 tart:
15 g protein
20.2 g carbs (2.6 g of sugar)
17.2 g fat
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