Choc Peanut Tartlets

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

Preheat oven to 180 degrees.

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

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

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

Blend all ingredients until smooth and creamy.

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!

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

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Choc Peanut Tartlets