Prep - 15 Minutes
Cook - 15 Minutes
8 Servings
GRANOLA PROTEIN PEANUT BUTTER FILLED JAM TARTS
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.
Ingredients
- 200g oats
- 1 tbsp milled flaxseed
- 60ml maple syrup
- 60g smooth peanut butter
- 60g coconut oil or clarified butter, melted
- 60g smooth peanut butter
- 30g Pulsin Natural 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
For the granola shell
For the filling
Method
- Mix together granola cup ingredients in a large bowl. Set to one side for 15 minutes.
- Preheat oven to 180C (350F).
- Grease a silicone cupcake tray with spray oil.
- Divide mixture between eight spaces in the tray or trays.
- Press down the mixture up the sides using your fingers; dampen your fingers every so often to make this easier.
- Bake for 12 - 15 minutes; until nicely golden. Allow to cool fully before removing from the trays.
- 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.
- Store in the fridge for up to five days.
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