Salted caramel and almond tart

October 3, 2019

PREP 10/Mins
SET 10/Mins
ONE/Serves

CRUST

2 tablespoons almond meal
1 tablespoon buckwheat
1 tablespoon coconut flour
1 serve Two Islands salted caramel protein
3 tablespoons almond butter
1/4 cup milk of choice - I used almond milk
1tablespoon baking powder
A pinch of salt

 

FILLING

2 tablespoons coconut yoghurt
1 serve Two Islands salted caramel protein
1 teaspoon almond butter
Extra almonds and buckwheat for topping

1. In a bowl mix almond meal, buckwheat, coconut flour, protein powder, salt and baking powder.

2. Mix almond milk and almond butter and add to the dry mixture.

3. Roll the mixture together with your hands to create a dough and then form it into a tart crust shape (it helps to use a cupcake tray for this step).

4. To prepare the filling mix coconut yoghurt and protein powder and full your tart. Put a teaspoon of almond butter in the centre and top with almonds and buckwheat for some extra crunch. Chill in the freezer for 10 minutes to let everything set and then ready to serve.

About the author

This recipe was created for Two Islands by Saskia Stone of @chickpeep