Chocolate Tart with an Almond Crust using the Best Protein Shaker Bottle, the PROMiXX iX-R brought to you by the gorgeous and talented Amie Forster @fitnessforster - Check out Amie's Instagram for more delicious and healthy recipes!
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 2 hours
- 1 1⁄2 Cups Ground Almonds 1⁄2 Cup Desiccated Coconut
- 1/3 Cup Coconut Oil (melted) 3 Tbsp. Maple Syrup
- 1 Tsp. Cinnamon
- 2 Ripe Avocados
- 1⁄2 Cup Cacao
- 3⁄4 Cup Maple Syrup
- 2 Tbsp. Coconut Oil (melted)
- 1 Tsp. Vanilla Essence
Pre-heat oven to 175 degrees centigrade and line a small baking tray or tart tin with non-stick paper. Leave to one side.
In a bowl mix all almond crust ingredients until well combined. It should form a sticky but lumpy mixture.
Pour this mixture into your baking tray and, using your hands, press down and up the edges of the tray to create a ‘dish’ for the chocolate centre.
Bake for 10 minutes or until it begins to golden.
Whilst the base bakes, make your chocolate centre - Mix oil, cacao, maple and vanilla in your PROMiXX iX-R until smooth and it looks like a chocolate sauce.
In a small blender/chopper, blend avocados until smooth.
Add chocolate mix and blend for a further minute, until smooth and creamy and pop it in the fridge.
Remove the base from the oven and leave to cool completely.
Once cool, pour the chocolate mixture into the base and spread out evenly.
Pop in the fridge for a minimum of 2 hours to set fully.
Serve immediately or store in an airtight container in the fridge for up to 4 days.