Cherry Ripe Tarts

Makes 6  

Choc Cherry Ripe Cups

Ingredients

  • 150g dates - soaked in water overnight and drained
  • 30g almond meal
  • 15g cocoa powder
  • 1 teaspoon vanilla essence
  • 1 scoop (30g) Bioflex Nutrition Proflex in chocolate
  • 3 tablespoon coconut oil - melted
  • 180g cherries - fresh or frozen
  • 50g shredded coconut
  • 1 teaspoon sweetener of choice - we used Bulk Nutrients Sweetvia
  • 1 scoop (30g) Bioflex Nutrition BioFurnace in Strawberry

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Directions

1.  In a food processor blend dates, almond meal, vanilla essence, 1 tablespoon coconut oil, chocolate Proflex and cocoa until well combined. 2.  Press into six cupcake cases and set aside. 3. In a food processor place cherries, 2 tablespoons coconut oil, coconut,  Sweetvia and strawberry BioFurnace. Blend until well combined. 4. Pour on top of chocolate base. 5. Place in the freezer to set for a minumun of two hours. 6. Remove from cases and enjoy. Best stored in the freezer.

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Nutritional Information

Per serve (82g) / Per 100g

Energy (kJ): 1060/1290 | Protein (g): 11.2/13.6 | Fat (g): 12.6/15.4 | Saturated fat (g): 8.7/10.6 | Carbohydrates (g): 21.1/25.7 | Sugar (g): 20/24.6 | Sodium (mg): 122/149