Lotus Biscoff Chocolate Tarts
Say hello to gorgeous Vee and her little no-bake Lotus Biscoff Tarts! She made these using our pea protein powder for the crust: just that and a handful of other ingredients.
Pea protein powder is by far one of the best ingredients for crusts. That’s because, unlike whey protein powder, it creates really nice and thick crusts. Whey protein, on the other hand, makes crusts too soft and hard to mold. So pea protein is awesome for crusts, both no-bake crusts and baked crusts too! You can use it to make gluten-free protein-powered quiches and pizzas as well. It’s an all around awesome ingredient, give it a shot if you haven’t already.
Anyways, these little tarts look amazing and I can’t wait to get in my kitchen to make them as well! The recipe sounds really easy, fun, and delicious! Who doesn’t love chocolate tarts, right? Especially low-sugar ones that taste amazing! Check this out:
Anyways, here are Vee’s little tarts of chocolatey goodness! Make sure you follow Vee on Instagram and check out her website too! Vee is an all around sweetheart who’s passionate about sharing yummy food, recipes, and fitness tips/ideas :-)
For the Biscuit Base
1 scoop (30g) Protein Pow Pea Protein
8 Lotus Biscoff biscuits
20ml coconut oil
15ml maple syrup
Chocolate Biscoff Filling
100g full fat coconut milk, canned
2 tbsp Lotus Biscoff smooth spread
1 tbsp cinnamon
1 tbsp granulated sweetener (I used Sukrin gold)
20ml low-sugar or sugar free caramel syrup (I used TRKG Healthy living caramel syrup)
Additional toppings (Optional)
Dark chocolate sprinkles
Lotus Biscoff Biscuits
1. Crush the Lotus Biscuits and mix with the Protein Powder, add the Coconut oil and Maple Syrup. Divide the mix in two, press the mixture down hard and pop in the freezer for 10/15 minutes to set
2. Scoop out 100g of thick tinned coconut milk into a bowl then stir through the Lotus Biscoff Spread, Cacao powder, Cinnamon, Sukrin gold and Syrup till you get a thick mixture.
3. Remove the base and spread on the filling. Add your toppings of choice then devour!
1. If you’re in the US and want to get Lotus Biscoff cookies, you can here!
2. The recipe for the crusts, in cups, goes as follows: 1/4 cup pea protein pow, 8 cookies, 2 tbsps coconut oil, 1 tbsp maple syrup.
3. If you want to sub the cookies (e.g. to make your tarts gluten-free), go for it! Any gluten-free hard cookie should do the job. Hard as in… not soft-baked, you know what I mean.
4. If you want to up your tarts’ protein content (while also, making your tarts gluten-free), consider using some delicious Powtella for the inside instead of Biscoff spread!