Choc Collagen Tart

Serves: 16 Freeze: minimum of 8 hours

Macros:

Ingredients:

Base:

5 x dates

1 cup almonds

½ cup shredded coconut

1 scoop Chocolate Noway

Pinch of salt

Filling:

1 x ripe avocado, medium

3 scoops Chocolate Noway

2 tbs raw cacao powder

1 cup coconut solids*

2 tbs maple syrup

Pinch of sea salt

1 cup mixed fresh seasonal berries to decorate

*Refrigerate a can of coconut milk overnight and use solid coconut that has separated from the water.

Method

1. Line/grease a tart pan or round cake tin with baking paper.
2. Place all base ingredients in a food processor and combine until a coarse sticky crumb has formed, add a teaspoon of water if necessary to help combine.
3. Transfer base mixture into the tin and spread evenly, pushing down until smooth. Place in the freezer while making the filling.
4. Add all filling ingredients to the food processor and blitz until well combined and smooth.
5. Pour filling over the base and spread evenly. Return to the freezer to set for a further 6-8 hours.
6. Once set, remove the tart from the pan and decorate with desired fruit or nuts and seeds.
7. Slice and enjoy!