Salted Caramel Protein Tarts
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Prep Time20 minutes
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Freeze Time2 hours
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Makes12 Servings
Ingredients:
For the Crust:- 1 cup almonds
- 1 cup rolled oats
- 1/2 tbsp. cacao powder
- 1/4 cup maple syrup
- 2 tbsp. coconut oil
- 1 cup Nuts 'N More Salted Caramel Peanut Spread
- 1 cup cashews, soaked for 1 hour in boiling water (bring water to a boil, add cashews, then remove from heat)
- 1/4 cup full fat coconut cream
- 2 tbsp melted coconut oil
- 1/2 tsp salt
Directions:
1. Combine all base ingredients in a blender and pulse until a thick crumb-like texture.
2. Scoop out heaping tablespoons of the crust mixture and press firmly into the cavities of a 12-muffin tin
3. Drain the water from the cashews and add to the blender with the coconut cream, coconut oil and salt.
4. Blend until smooth and creamy, then add in the Salted Caramel Peanut Spread and blend just until evenly incorporated.
5. Evenly divide the mixture among the muffin cavities and chill in the freezer for at least 2 hours.
When ready to serve, thaw at room temperature for 15-20 minutes before enjoying.
Store in the freezer for up to 3 weeks.
Macros:
Calories: 330
Fat: 23g
Carbs: 18g
Protein: 12g