Skinny Scoop: Chocolate Tart Recipe!

If you have never heard of Skinny Scoop, well it’s basically the best protein ice-cream on the market. You can read all about it on my product review blog post [here]. But with Easter around the corner, why not mix it up a little with this mouth-watering Skinny Scoop Chocolate Tart Recipe. And when I say mouth-watering, that’s an understatement!

Skinny Scoop Chocolate Tart!

Afterdark Cacao Tart.

Gluten & Wheat free, no added sugar.

Season: Spring/Summer.

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For The Tart Base:

2 cups ground almonds (WW)

½ cup ground pecans (WW)

1 pinch of Himalayan Crystal salt (WW)

110g unsalted butter, softened

2 Tbsp xylitol (WW)

2 Tbsp raw cacao powder (WW)

15g dessicated coconut

For The Filling:

1 x 500ml Afterdark Cacao Skinny Scoop

A handful of fresh cherries (Woolworths)

50g fresh pomegranate seeds (Woolworths)

2 Tbsp raw cacao nibs (WW)

Method:

Mix together dry ingredients. Add butter using your finger, combine the mixture to create a kind of dough.

Grease a long, rectangular tart tin and using your fingers, press down the base mixture to cover the tin fully.

Prick the base with a fork and bake for 20 minutes.

Allow to cool fully before adding Skinny Scoop’s after dark cacao ice-cream, a sprinkle of raw cacao nibs and fresh berries.

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