Mini Chocolate Raspberry Tarts

Rich and silky gluten-free chocolate mousse tarts are a great way to start or end your day! The tangy raspberries on top compliment the silky smooth chocolate filling perfectly. There are also 2 secret ingredients in this recipe that gives these tarts an extra nutritional boost with extra healthy fats and fiber.  In the notes at the end of the recipe, I included a list of simple, suitable substitutes to make this treat vegan.





Ingredients

Crust
1 scoop chocolate protein powder (*see notes)
¼ cup unsweetened cocoa powder
1/3 cup gluten-free oat flour
3 tablespoons coconut oil, melted

Filling
½ (15 oz.) can black beans, rinsed and drained (about ½ cup)
1 avocado, peeled and pitted
1/3 cup unsweetened cocoa powder
1 scoop chocolate protein powder (*see notes)
1/3 cup + 2 tbsp. honey (*see notes)
¼ cup coconut oil, melted

Topping
1 cup red raspberries

Method

1. Preheat oven to 350 degrees F. Spray 4 mini tart dishes with non-stick spray and set aside. (I used 4½ inch tart dishes)

2. Stir together crust ingredients in a bowl until mixture is crumbly. Evenly spoon mixture into each tart dish and press down with your fingers, forming a crust.

3. Bake crusts in the oven for 6 minutes. Let cool while you make the filling.

4. Next, combine all of the filling ingredients in a food processor. Blend until mixture is smooth and free of lumps. This step may take 5-10 minutes. Stop to scrape the bowl several times in between blending.

5. Spoon tart filling into each dish and smooth down with a spoon. Place tarts in the fridge for at least 3 hours.

6. Remove tarts from fridge and top with fresh raspberries. Enjoy!

Makes 8 servings
1 serving is ½ of one tart

Macros for 1 serving
266 calories, 9g protein, 26.7g carbs, 17g fat, 13.3g sugar, 6g fiber


Notes:
* To omit protein powder, you can do the following: simply substitute crust protein powder with an additional 3 tablespoons oat flour. Simply substitute filling protein powder with an additional 3 tablespoons cocoa powder. 
* You can also make this vegan by choosing a chocolate vegan protein powder and using maple syrup instead of honey. 

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