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Granola Protein Peanut Butter Filled Jam Tarts

For The Granola Shell

  • 200g oats
  • 1 tbsp milled flaxseed
  • 60ml maple syrup
  • 60g smooth peanut butter
  • 60g coconut oil or clarified butter, melted

For the Peanut Butter Protein Filling

  • 60g smooth peanut butter
  • 30g Pulsin Vanilla whey protein
  • 20g coconut oil or clarified butter melted
  • Topping: No added sugar strawberry or raspberry jam; St. Dalfour are my fruit preserves of choice

Crispy baked granola tart shells filled with a protein peanut butter filling, strawberry jam or jam of choice, for a sweet, protein rich, delicious snack, dessert or satisfying nibble any time of the day.

 

Instructions

  1. Mix together granola cup ingredients in a large bowl. Set to one side for 15 minutes.
  2. Preheat oven to 180C (350F).
  3. Grease a silicone cupcake tray with spray oil.
  4. Divide mixture between eight spaces in the tray or trays.
  5. Press down the mixture up the sides using your fingers; dampen your fingers every so often to make this easier.
  6. Bake for 12 - 15 minutes; until nicely golden. Allow to cool fully before removing from the trays.
  7. Mix together protein filling and place inside the cooled cups. Top with fruit preserves of choice and a sprinkling of cacao nibs, coconut or both if desired.
  8. Store in the fridge for up to five days.