Salted Caramel Protein Tarts

• Prep Time
  20 minutes 
• Freeze Time
  2 hours
• Makes
  12 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 

For the Salted Caramel Cream Layer: 

• 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