Image & recipe by @edgarraw
This elegant dessert is more than just good looks. It’s super healthy too.
CRUST
1 cup almond meal + 2 tablespoons
1 cup rolled oats
½ cup oat flour
1/3 cup maple syrup
¼ cup coconut oil
½ teaspoon salt
2 teaspoons cinnamon powder
FILLING
4 scoops NOURISHING PLANT PROTEIN Peruvian Chocolate
2½ cups pumpkin purée
1 teaspoon natural vanilla
½ teaspoon salt
½ cup of plant-based milk
3 tablespoons maple syrup
Pre-heat the oven at 350°F/175°C.
In a large bowl, mix all crust ingredients together and then sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan.
Then bake the tart crust for 15 minutes. While that is baking, add all the filling ingredients into a high-speed blender and blend until completely emulsified.
Take out the tart, and allow to cool for 20 minutes or put it in the freezer for 7 minutes. Take the tart crust and add the filling. If you desire, top with all sorts of fruits, nuts, and chocolate. Leftovers (if there are any) last 3 days.
