Blueberry & Praline no-bake protein tartlets

Blueberry Praline Protein Tartlets

A super quick and easy dessert or breakfast option. They are vegan-friendly, dairy-free and can be adapted to be gluten-free.

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Quick and easy to make

• Egg-free

• Dairy-free

• Free from animal derived products

• Can be enjoyed chilled/frozen/semi-frozen

• Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

• High in protein

• Can be enjoyed for breakfast or dessert

Blueberry Praline Tartlet

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#nobake #vegantart #veganfood #tartlets #veganprotein #glutenfree #chocolate #praline #blueberry #blueberries #foodphotography #foodstyling #plantbased

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Blueberry Praline Tarts

Serves: Makes 4-6 mini tartlets

Preparation time: 15 minutes

Equipment:

Food processor

4-6 Tartlet tins lined with parchment paper

INGREDIENTS

BASE

½ cup buckwheat groats

1 cup oatflakes (use GF if required)

5 medjool dates (pitted)

1 tsp coconut oil (solid)

1 tbsp maple syrup

Pinch of salt

1 tbsp cacao powder

Optional: 1 tbsp vegan protein powder of choice (use chocolate, vanilla or plain flavour)

FILLING

1 cup plant-based yoghurt (such as almond, soya, cashew or coconut)

Optional: 1 tbsp vegan protein powder (same as used in base)

1-2 tbsp cacao powder (use more or less according to taste)

1 tbsp almond butter

2 tbsp maple syrup

1 tsp vanilla bean paste or vanilla extract

TOPPINGS

Fresh or frozen blueberries

Some coconut oil for greasing

INSTRUCTIONS

BASE

1. Add the buckwheat, oatflakes, salt, cacao powder and protein powder if you are using to your food processor and pulse until the mixture forms a flour consistency.

2. Add the remaining base ingredients and continue to pulse until the mixture comes together to form a dough.

3. Grease each tart tin with a little coconut oil.

4. To line the tartlet tins cut long strips of parchment paper and sit two pieces across one another on the base of each tin. This will make it easier to lift the tartlets out of the cases afterwards!

5. Divide the dough into 4-6 parts depending on how many tartlets you are making and evenly press the mixture into the base of each tin.

6. Set the bases aside in the freezer to set for 1 hour.

FILLING

1. Simply add all the ingredients to a bowl and whisk well until the mixture is smooth and creamy.

2. Divide the mixture between the tart tins and top with blueberries.

3. The tarts can be enjoyed straight away or placed in the freezer to set for a couple of hours which will make them easier to remove from the tins.

To store these tartlets keep them in an airtight container in your fridge or freeze them and defrost one hour before serving.

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