Protein-Packed Apricot Tarts

Base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC or Protein Matrix+ in Vanilla
• 3 tablespoons almond meal
• 1 teaspoon vanilla essence
• 1/4 cup desiccated coconut
• 1 tablespoon coconut oil – melted
• 20g goji berries – soaked in 1 tablespoon water

Filling:

• 1 x 200ml can of coconut cream – thick component*
• 1/4 cup cashew nuts
• 75g dried apricots
• 2 tablespoons honey
• 1 teaspoon vanilla essence
• 2 tablespoons coconut oil – melted
• *NB: To get the thick component of coconut cream, place entire can in the fridge overnight. The thick component is the hard layer that forms on the top.

1. Step 1: Soak apricots and cashew nuts in coconut cream. Set aside for a minimum of two hours.
2. Step 2: In the meantime soak goji berries for the base in water and set aside to soften for 20 minutes.
3. Step 3: Line two cases or small bowls for the tarts.
4. Step 4: Place all base ingredient in a food processor and blend until firm and chunky.
5. Step 5: Divide between two cases and press in firmly. Set aside.
6. Step 6: Place apricot mix and remaining filling ingredients in a food processor and blend until smooth.
7. Step 7: Pour into cases and place in the fridge to set.
8. Step 8: Top with your choice of toppings. We used melted chocolate and dried apricots.