Feeling the need to go full 'Great British Bake-Off' this weekend?
Keep your tum happy with a healthy choice of 100% Pure Vegan White Hemp Protein for the tartlet base.
This fruit-full dessert will wow your own judges - made with Raw Cacao Vegan Protein by Pure Blend Co.
Here's the no-bake recipe by Aneta @sweetcoconutdiaries to help you make your own healthy desserts.
Ingredients
Serves 2
Base:
1/2 cup raw hazelnuts (no skins)
3 tbsp ground almonds
3 tbsp Pure Blend Co Raw Cacao Vegan White Hemp protein powder
7 juicy medjool dates *
pinch of salt
1-2 tbsp coconut oil
2 tbsp lime juice
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To make the base:
1. In a food processor pulse the nuts along with protein powder and ground almonds until you get a breadcrumbs consistency.
2. Add the rest of the ingredients and process until combined.
3. Divide into two and press into tartlet tins to form the tartlet shell.
4. Pop into the fridge to chill.
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Filling:
250ml oat milk
4 juicy medjool dates *
1 cup raspberries (fresh or frozen) **
2 thumb size pieces of raw beetroot (optional)
3 tbsp lime juice
1 tsp agar
3 tsp rice flour
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To make the filling:
1. In a high speed blender, combine the milk with the dates till completely smooth, add the rest of the ingredients and blend until all is well combined and smooth.
2. Transfer into a non stick pan and let it rest for 10-15 min.
3. Cook on medium low heat until the mixture starts to thicken (around 5-7 minutes), whisking from time to time.
4. Take off the heat and cool slightly, whisking occasionally, before dividing into two parts and pouring into the tartlet shells.
5. Chill in the fridge for at least two hours (or until set and easily removed from the tin) before enjoying with your favourite cup of tea or a coffee or as a healthy dessert!
* if you don’t have medjool dates you can soak the packed ones in hot water for 1h and discard the water before adding them to the recipe.
** if you are using frozen raspberries defrost them first or cook on low heat till they are soft and slightly mashed.
