Crust
1 cup pitted dates
1 cup desiccated coconut
1 scoop Bondi Protein Co.
Chocolate Protein Powder
4 Tbsp coconut oil
1 Tbsp maple syrup
1 tsp ground cinnamon
Filling 2 medium ripe avocados
1 large ripe banana
1/3 cup maple syrup
1 Tbsp coconut oil
4 scoops Bondi Protein Co.
Chocolate Protein Powder
Topping 1 cup fresh assorted berries
Crust Grease 4 “ individual tart tins with melted coconut oil or butter. In a high speed food processor, add all crust ingredients and process until the mixture sticks together. Adding more coconut oil or maple syrup until mixture sticks together. Press approx. 2-3 tablespoons of mixture firmly into each of the tart tins. Set aside. Filling In the same processor, add all filling ingredients, process until smooth, thick and well combined. Spoon filling over bases and spread out evenly. Place tarts on a tray and refrigerate until filling has firmed up,
approx. 2-3 hours.
Remove tarts from refrigerator and decorate with fresh berries. Serve in tart tins or remove.
Enjoy!
Notes: Store in an airtight container, refrigerated, for 3-5 days. Prep Time: 20 minutes Chill Time: 2-3 hours Serves: 4
