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. Step 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. Step 2: Press evenly into the four tart cases and set aside.

To make the filling:

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

Nicole Frain

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!