Breakfast Salted Caramel Protein Mousse Tart with a Dark Chocolate Crust
Ingredients for the crust
- 1 cup oats
- 1/2 cup coconut flakes
- 2 tbsp flaxseeds
- 1/4 cup cocoa
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 tsp salt
Ingredients for the filling
- 1/2 cup caramel protein powder
- 1/2 cup activated buckwheat
- 2 tbsp nut butter
- 2 tbsp chia seeds
- 1/2 tsp ginger
- 1/2 cup milk of choice
- 1/2 tsp agar-agar
- 1/4 tsp salt
Preparation
- To make the crust, blend all ingredients in the Optimum 9200A blender until a dough is formed. Press into the base of a greased tart tin, pressing up the sides to form a crust. Refrigerate.
- To make the filling, first rinse out blender. Then, blend all filling ingredients (except milk and agar-agar) until smooth.
- In a saucepan, heat milk and agar-agar, over medium-high heat until it boils. Reduce heat and simmer, whisking, for 30 seconds, then add to blender. Blend until smooth and creamy.
- Spoon the filling into prepared tart case and chill for 1 hour, or until set. Serve for breakfast or as a healthy dessert!
