Raspberry Tart

Base:

1 TBL coconut oil

1 tspn honey

1 tspn almond butter

1 tspn vanilla essence

4 TBL almond milk

2 tspn coconut sugar

¼ cup oats

½ cup macadamia cereal

1 cup flour

1 tspn baking powder

Filing:

1 TBL coconut oil

6 TBL golden syrup (Preferably use Steveia)

1 TBL organic carob coco

2 scoops chocolate protein

¼ cup lite plain greek yoghurt

¼ cup almond milk

1tspn vanillia essence

1 thick slice of avocado

1 tspn gelatine

1 tspn corn flour

¾ cup fresh berries

Preheat the oven to 160c

In pot over a low heat melt the oil and honey together

In a food processor blend the oats, sugar, cereal, flour and baking powder

Once oil and honey has melted together add to the dry, along with the vanilla essence, almond butter and milk

Blend until the mixture is slightly doughy and easily rolled

On a clean bench with a rolling pin roll the dough into a large circle about 2cm thick, place this into a round cake dish, lined with baking paper

Bake 160c for 15-20minutes

In a pot over a low heat, melt the oil, syrup and carob coco

In a process place the protein, yoghurt, almond milk and vanilla essence, blend slightly

Add the avocado, berries and gelatine, add the oil chocolate mixture, blend together until mixture is smooth

Add the corn flour and blend for a further minute

Taste test - can add other things if choose to

Pour in to the biscuit base

Bake at 120 for 30minutes then a further 15minutes at 150c

Finish the final look with extra fresh berries on the middle of the tart

Serve with Greek yoghurt or lite plain ice cream