Wheyhey Chocolate & Raspberry Tartlets

Wheyhey Chocolate & Raspberry Tartlets

Pamela has created a winner for the eyes and the stomach with these delicious Wheyhey tartlets.

With a wonderfully nutty case surrounding a combination of raspberries and a ‘creamy’, rich chocolate filling, you’d never guess these individual desserts are actually packed full of protein and healthy fats, as well as being gluten-free and with no added refined sugars.

For the cases
150g walnut pieces
50g ground almonds
2 tbsp coconut oil, melted
2 tbsp Sweet Freedom

For the chocolate filling
2 x 150ml tubs of Wheyhey Chocolate Protein Ice Cream
1 carton (about 300g) silken tofu
2 tbsp cacao powder
1 coconut oil, melted
2 tbsp stevia
50g frozen raspberries
Choc Shot, to decorate

Get making!
First make your tartlet cases.

  1. Put all of the ingredients into a high-power blender and whizz up in stages until you have a sticky, crumb-like mixture that holds together.
  2. Divide the mixture into 6 and press into metal muffin cases with your fingers, ensuring the base and sides are completely and evenly covered. Put in freezer.

Now make your filling:

  1. Remove the Wheyhey tubs from the freezer 10 minutes beforehand to give them time to soften, then place in a blender along with the tofu, cacao powder, coconut oil and stevia. Whizz up until you have a smooth, thick mixture.
  2. Remove your muffin tray from the freezer and scatter a few frozen raspberries into the bottom of each tartlet case.
  3. Carefully pour over the chocolate mixture into each, so the raspberries are covered and it just about reaches the top.
  4. Place a full raspberry on top then return to the freezer for at least 4 hours.

Ready to serve?
Remove the muffin tin from the freezer 5 minutes beforehand. Run a metal knife around the edges of the tartlet and gently remove and transfer to a plate. Squeeze over a little Choc Shot for an extra chocolatey boost and serve up!


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