You’ll be the toast of your next tea party with these addictive Vanilla Maple Tarts! Created by Healthy Luxe, they’re filled with a deliciously sweet and creamy cheesecake-like filling – sat atop a chewy base made from scratch.
Plus, they’re also so easy to make! Simply blend your base ingredients, press into your tin of choice (you can make it into a slice or individual tarts) and bake. While that’s cooking, blitz your filling ingredients. When your base is ready, fill it with the cheesecake mixture and refrigerate. Top with melted chocolate and dig in!
But there’s a secret ingredient in there…can you guess? Hint: it’s a hair, skin, and nails saviour. Ok, we’ll tell you. It’s Amazonia’s Raw Protein Collagen Plus in a heavenly Vanilla Maple flavour. It’s a protein powder and a collagen supplement all in one! Each serve contains 24g of organic sprouted and fermented plant protein to promote lean muscle tone and keep you full for longer.
There’s also 5000mg of highly bioavailable Type I & III Hydrolysed Marine Collagen Peptides to support connective tissue structure for healthy hair, skin, and nails. But that’s not all! There’s also wholefood Vitamin C to aid collagen production, Iron to help boost energy levels, Zinc to support immunity and metabolism, and plant-based digestive enzymes to promote easy digestion. It really is the ultimate beauty protein!
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vanilla Maple Tarts
1 cup almond meal
3/4 cup buckwheat flour
1/4 cup desiccated coconut
3 tbsp cacao powder
3 tbsp maple syrup
2 tbsp coconut oil, melted
1/2 cup warm water (add more if required)
1 1/4 cup cashews (soaked for 2-3 hours)
1 cup coconut cream
2 tbsp Raw Protein Collagen Plus Vanilla Maple
1/4 cup maple syrup
2 tbsp hulled tahini
2 tsp vanilla essence
1/2 tsp sea salt
Preheat oven to 160°C
To prepare the base, combine dry ingredients and mix well. Add coconut oil and maple syrup, mix through and then gradually add water, adding more if required.
Press into the base of 4 x medium sized (or 8 small) greased and lined tart tins.
Bake for 20 minutes. Remove and allow to cool completely.
To prepare cheesecake filling, combine all ingredients in a high-speed blender, blend until smooth and creamy.
Spoon into tart cases and refrigerate for 2-3 hours.
Top with melted chocolate and a sprinkling of desiccated coconut and enjoy.