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Low Carb Chocolate & Coconut Protein Tarts

Have you tried turning UFIT into custard? No? Our friend Protein Chef shows you how easy it is as she creates these incredible Chocolate & Cocount Protein Tarts!

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Ingredients

100g coconut flour

40g coconut oil

10g cocoa

30g Sukrin sugar free icing sugar

30g liquid egg

1 tbsp unsweetened desiccated coconut

1/2 bottle UFIT chocolate

3 teaspoons corn flour

 

Method

Preheat your oven to 170’c

In a bowl rub the coconut oil into the almond flour using the tips of your fingers and thumbs. Once fully combined stir in the cocoa and icing sugar.

Now add the liquid egg and using a fork to mix everything together.

Now get your hands in and squeeze the mixture together. It will be crumbly but the less you play uFit-22g-Protein-Chocolatewith the mixture the nicer it will turn out.

Roll the pastry out until it’s the thickness you desire. Using a small cup or cookie cutter, cut the pastry into circles and press into a mini tart tin.

If you get any cracks just use the left over pastry to ‘patch up’ the holes.

Bake for 12-15 minutes. The thicker your pastry the longer it will take to cook.

In a saucepan add half a bottle of UFIT chocolate along with 2 teaspoons of corn flour mixed with a splash of water.

On a low heat, stir the mixture until the UFIT thickens. Once thick set aside and allow to cool fully.

Once the tarts have cooked and cooled, add the cold UFIT ‘custard’, sprinkle with desiccated coconut and pop in the fridge until you’re ready to eat them.

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