by ❤️ Recipe:⠀
Makes 6⠀
1 cup almonds⠀
1.5 cup oats (I used gluten free oats)⠀
3 tbsp cacao powder⠀
1 cup pitted medjool dates⠀
¼ tsp sea salt⠀
1 tbsp coconut oil (no need to melt)⠀
3 tbsp water⠀

2 small-medium avocado⠀
3 tbsp cacao⠀
4 tbsp maple syrup⠀
1 tsp vanilla⠀
1 scoop WelleCo Nourishing Protein⠀
3 tbsp coconut cream (the fat from a can of coconut milk)*⠀
¼ cup dark chocolate, chopped⠀
½ pomegranate, deseeded⠀

Prepare crust by adding almonds, oats and cacao to a food processor. Blend on high until it forms a fine crumb. Add in dates, salt, coconut oil and blend. The mixture should start to form a dough, but if it’s too dry add in the water a tbsp at a time until it sticks together.⠀
Lightly grease tart tins with a little coconut oil. Press crust into tins and set aside in the fridge.⠀
Empty out food processor and add in all filling ingredients. Blend on high until smooth and glossy.⠀
Spoon dollops of filling into each crust and top with chopped chocolate and pomegranate. These keep well in the fridge for up to 4 days. Enjoy!

Facebook Comments