Protein Chocolate Tart
Ingredients
Base
rolled oats (dry)
250 g
applesauce (unsweetened)
200 g
Filling
dark chocolate (80% cocoa)
250 g
coconut milk (full fat)
400 ml
peanut butter
2 tbsp
protein powder
2 scoop
Instructions
Prepare the oat base
Mix rolled oats with applesauce until evenly combined.
Line and spread the base
Line a baking dish with parchment paper. Spread the oat mixture evenly to form the crust.
Bake the base
Bake the oat base in a preheated oven at 180°C for 25 minutes until firm.
Melt the chocolate
Melt the dark chocolate gently over low heat or in short microwave bursts.
Add peanut butter (optional)
Stir the peanut butter into the melted chocolate if using.
Cool chocolate and add coconut milk
Allow the chocolate mixture to cool slightly, then stir in the coconut milk.
Add protein powder
Mix in the protein powder until the ganache is smooth and uniform.
Assemble and chill
Pour the chocolate ganache over the baked oat base. Refrigerate for at least 2 hours before serving.
Original recipe
Storage
Store covered in the refrigerator. The tart can be frozen whole or in portions; thaw overnight in the fridge before serving.
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