Today we share a recipe for super easy small raspberry protein chalk tarts. Perfect as a healthy snack.
Bottom
- 130 gr dates (without pit)
- 40 gr coconut oil (melted)
- 40 g walnuts
- 75 gr oatmeal
Cottage cheese
- 200 gr cottage cheese
- Frozen raspberries
- 1 tbsp maple syrup Ekopura Vegan Protein Vanilla
Preparation method
- First mix the ingredients for the bottom of the cake into the blender to a sturdy mass (it does not remain enough slices, add some water).
- Grease muffin trays and divide the mixture firmly over the bottom of the mold.
- Then mix the ingredients for the cottage cheese coat together with the (dissolved) gelatin well and pour them over trays
- Let the cake set up around 1.5 hours in the refrigerator.
- Garnish the cake with raspberries
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