Choc Peanut Tartlets - Sugarfree Sundays
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Choc Peanut Tartlets

Choc Peanut Tartlets

Want to bake something quick, tasty, and also extra healthy?

Think peanut butter cookie, with a creamy peanut butter chickpea filling, and a dollop of chocolate as well. Crunchy, creamy, with sneaky hints of banana too. Cause that is what we've got here. 

These tartlets are SO easy to make, super tasty, and actually also about a 10 on the cute scale. 

They are packed with protein and fiber, can easily be dairy free, and are gluten free as well. 

Choc Peanut Tartlets

AuthorMaxine SchuilingCategory, , DifficultyBeginner
Yields14 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins
Tart Case
 70 g Gluten free oats
 40 g coconut flour
 50 g vanilla whey protein powder
 ½ tsp salt
 1 tsp vanilla extract
 120 ml milk of choice
 40 g peanut butter
 sweetener drops (optional)
Tart Filling
 125 g chickpeas (rinsed and drained)
 30 g chocolate whey protein powder
 50 g banana
 75 g steamed pumpkin (can sub banana)
 120 ml milk
 ½ tsp salt
 20 g peanut butter
 15 g peanut flour/PB2/1 tsp peanut butter
 2 tbsp xylitol/sweetener drops
For the tart case
1

Preheat oven to 180 degrees.

2

To prepare tart case blend dry ingredients and pour into a bowl.

3

Blend wet ingredients and add to dry ingredients. Mix into sticky dough.

4

Spray a muffin tray with non stick spray, and then take a tablespoon of mixture and add a dollop to each. Use spoon to shape into a little cup/tartlet.

Prepare filling
5

Blend all ingredients until smooth and creamy.

6

Add a tablespoon to each of your tart cups. Some mixture will remain. Add 1 tbsp cocoa powder and mix, and add a dollop of your choc filling to the center of your tarts. Sprinkle with some chopped peanuts or chocolate if you'd like!

7

Bake for 12-15 mins until crust is golden brown.

Ingredients

Tart Case
 70 g Gluten free oats
 40 g coconut flour
 50 g vanilla whey protein powder
 ½ tsp salt
 1 tsp vanilla extract
 120 ml milk of choice
 40 g peanut butter
 sweetener drops (optional)
Tart Filling
 125 g chickpeas (rinsed and drained)
 30 g chocolate whey protein powder
 50 g banana
 75 g steamed pumpkin (can sub banana)
 120 ml milk
 ½ tsp salt
 20 g peanut butter
 15 g peanut flour/PB2/1 tsp peanut butter
 2 tbsp xylitol/sweetener drops

Directions

For the tart case
1

Preheat oven to 180 degrees.

2

To prepare tart case blend dry ingredients and pour into a bowl.

3

Blend wet ingredients and add to dry ingredients. Mix into sticky dough.

4

Spray a muffin tray with non stick spray, and then take a tablespoon of mixture and add a dollop to each. Use spoon to shape into a little cup/tartlet.

Prepare filling
5

Blend all ingredients until smooth and creamy.

6

Add a tablespoon to each of your tart cups. Some mixture will remain. Add 1 tbsp cocoa powder and mix, and add a dollop of your choc filling to the center of your tarts. Sprinkle with some chopped peanuts or chocolate if you'd like!

7

Bake for 12-15 mins until crust is golden brown.

Choc Peanut Tartlets