Cinnamon Caramel Protein Tart

By karenluvslife

Ingredients

• Base:
• 4 tbs (1/2 cup) rolled oats
• 4 tbs (1/2 cup) dried coconut
• 4 tbs (1/2 cup) pitted dried dates
• 1 heaped tbs raw cacao powder
• 1-2 tbs raw honey or maple syrup
• 1 tbs coconut oil
• Filling:
• 3 tbs Oat flour (ground rolled oats)
• 3 tbs Protein Supplies Australia Vanilla Pea Protein Powder or similar
• 10 pitted dates or about 5-6 large pitted Medjools
• 2 tbs raw honey or maple syrup
• 1 tsp psyllium husk or seeds
• 1/2 tsp ground cinnamon
• 250 ml warm water or coconut milk

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Line a 12 cm glass Pyrex bowl with non-stick baking paper if you don’t have a quick release tart pan.
Add all of the filling ingredients to a bowl with the warm and allow it to sit for about an hour, the longer you leave it the softer the dates will be making the easier to blend.
Add the oats, coconut, dates and cacao to a blender and blend until it turn into a fine meal.
Add the sweetener and the coconut oil to the blender and blend until sticky when pressed together in your fingers.
Turn base mixture into the bottom of the bowl/pan and spread it evenly accros the bottom and up the sides then press it down to create a well formed base.
Add the filling ingredients to the blender and blend on high until it becomes super smooth and creamy.
Spoon mixture onto the base and either leave in a mound or flatten out with the back of a spoon or a flat knife.
Sprinkle with extra cinnamon and coconut (not shown here) and place into the fridge to cool.