Apricot Tarts

High Protein Apricot Tart Recipe from Bioflex Nutrition

Makes 2



  • 3 tablespoons almond meal

  • 1 scoop Bioflex Nutrition Proflex in Cookies and Cream

  • 1 teaspoon vanilla essence

  • 1/4 cup desiccated coconut

  • 1 tablespoon coconut oil – melted

  • 20g goji berries soaked in 1 tablespoon water


  • 1 200ml can of coconut cream – thick component*

  • 1/4 cup cashew nuts

  • 75g dried apricot

  • 2 tablespoons honey

  • 1 teaspoon vanilla essence

  • 2 tablespoons coconut oil – melted

*NB: To get the thick component of coconut cream, place entire can in the fridge overnight. The thick component is the hard layer that forms on the top.



  1. Soak apricots and cashew nuts in coconut cream. Set aside for a minimum of two hours.

  2. In the meantime soak goji berries for the base in water and set aside to soften for 20 minutes.

  3. Line two cases or small bowls for the tarts.

  4. Place all base ingredient in a food processor and blend until firm and chunky.

  5. Divide between two cases and press in firmly. Set aside.

  6. Place apricot mix and remaining filling ingredients in a food processor and blend until smooth.

  7. Pour into cases and place in the fridge to set.

  8. Top with your choice of toppings. We used melted chocolate and dried apricots.


Nutritional Information

Per serve (83g)/per 100g

Energy (kj): 1270/1530 | Protein (g): 8/10 | Fat (g): 22.9/27.6 | Saturated Fat (g): 15.5/18.7 | Carbohydrates (g): 15.8/19 | Sugar (g): 15/18 | Sodium (mg): 22/27