Raw Choc Banana Tarts

For the base:

• 1 scoop (30g) Bulk Nutrients Earth Protein in Chocolate
• 1 tablespoon cocoa powder
• 1/4 cup almond meal
• 1 tablespoon almond spread
• 1/4 cup milk of choice – we used coconut milk
• 1 teaspoon vanilla essence
• 1/4 cup desiccated coconut

For the filling:

• 1 teaspoon of zero/low-calorie sweetener
• 1 banana
• 4 medjool dates
• 1 tablespoon no added sugar maple syrup
• 1 teaspoon vanilla essence
• 3 tablespoon coconut cream

To make the base:

1. Place all base ingredients in a processor and blend to combine. If too dry, add extra milk. If too wet, add extra protein powder.
2. Press evenly into the four tart cases and set aside.

To make the filling:

1. Blend all filling ingredients in a processor until smooth and creamy.
2. Spoon on top of bases in tart cases.
3. Place in the fridge to set for approximately one hour before serving.
4. Tarts are best kept for two days in the fridge and are not suitable for freezing.