Pistachio protein powder can be used in so many yummy ways! This tart is full of protein and perfect for healthy meals!

Ingredients

For 1 person.

For the Tart:

128 g Roasted salted pistachios

200 g No-gluten cookies

5 Large dates

2 tbsp Unsweetened cocoa powder

For the pistachio cream:

85 g Roasted salted pistachios (soaked overnight)

100g Light Digest Whey protein (Pistachio)

1 cup Unsweetened Vanilla almond milk

2 tsps Agave syrup or honey (a paleo version)

1.42 g Pure vanilla extract

1 Pinch of Sea salt

Chopped dark or dairy free chocolate for the decoration (optional)

(250 ml = 1 cup)

(1.42 g = 1/4 teaspoon)

(32 g = 1/4 cup)

(64 g = 1/2 cup)

(85 g = 2/3 cup)

(128 g = 1 cup)

PREPARATION

To make the tart shells:

Step 1: Place the pistachios cup in a large food processor and process until broken down and crumbly. Add cookies and blend until smooth.

Step 2: Add in the roughly chopped dates and cocoa powder. Process until the mixture begins to come together and form crumbs, about 2-4 minutes.

Step 3: Put the mixture between in tart pan and press it into the pans until it’s tightly packed along the bottom and about 2/3 of the way up the sides, making sure to leave a good ridge along the edge of the crust so it doesn’t break off when you serve the tart. Place into the freezer while you make the cream.

To make the Pistachio cream:

Step 1: Drain the pistachios and roughly chop them. Add them, and the almond milk, protein powder, agave syrup, vanilla extract into a high-powered blender and blend them until the cream is smooth and pistachios are broken down, stopping the blender every few minutes to scrape the sides down. It’s alright if there are a few small pieces of pistachios that don’t get blended. You should have about 2 cups of cream.

Step 2: Pour the cream into the prepared tart shell and smooth out evenly. Place into the freezer until the cream is frozen and set about 2 hours.

Step 3: Garnish with chopped chocolate and sea salt and devour immediately!

Notes: It’s very important to soak the pistachios overnight, so they soften. Place them into a bowl, cover with water, cover the bowl and refrigerate overnight. Only go 2/3 of the way up the sides, or else your sides will be too thin.