Hello food lovers!

What a better way to start your Monday knowing you can have these banana chocolate protein tarts ready as a healthy snack!

These healthy tarts are gluten-free, refined sugar free, dairy free and vegan! Can you beat that?!

Using bananas as a sugar substitute is always a good idea, specially when it comes to healthy baking! The reason is, bananas provide the perfect natural sweet touch to your bake goods so there’s no need to add any additional coconut sugar or other sweeteners such as stevia.

Filling
In this case, I used bananas and coconut milk for the filling, so there’s no need to add any sweetener.

Crust
However in the crust, if you use a protein powder that has no sweetener, you can add as an option either stevia or coconut sugar to give the crust a sweeter touch if you prefer.

These pretty mini healthy tarts are nutrient dense, rich in healthy fats from the almond flour, coconut milk and cacao. I am proud to say it is also rich in protein from the protein powder and natural sugars from the bananas!

This is a no bake recipe, so you won’t need to use the oven. It is easy and quick to make, just follow the steps one by one and let me know on the comment section below if you have any questions :)

DIABETIC DIET TIP

As I mentioned earlier, this healthy recipe is sweetened with bananas. I have heard before that bananas are not good for diabetics…, but guess what? They can be your friend indeed, if you eat them at the right time.

So when is the right time? Well, bananas are great in situations of pre low sugar scenarios and as pre or post workout for example.

These healthy tarts can be a great snack right when you feel your sugar is about to drop or in cases when you’re craving something sweet on your meal post workout.

The reason I recommend this healthy snack on your meal post workout and not before, is because it requires a slow digestion due to the heathy fats, fiber and protein it contains. And take into account that fiber is especially important for people with diabetes, as it can help slow the digestion and absorption of carbs.

INGREDIENTS

Crust:
▪️1/2 cup of almond flour
▪️1/3 cup of cacao powder 100%
▪️1 scoop or 30gr of chocolate protein powder
▪️Optional: 1/3 cup of coconut sugar (if your protein does not have sugar or sweeteners)
▪️1/4 cup of melted coconut oil

Filling:
▪️1/2 cup of canned coconut milk full fat
▪️2 large bananas
▪️Juice of 1/2 lemon
▪️1 scoop or 30gr of vanilla protein powder
▪️Gelatin or agar agar (if vegan)

STEPS

▫️In a bowl, mix the almond flour, cacao, protein powder, coconut sugar and melted coconut oil until it becomes a dough.
▫️Transfer dough to 4 mini tart pans with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan. Refrigerate.
▫️In a food processor or a hand mixer, blend bananas with coconut milk, lemon juice and vanilla protein powder.
▫️Once everything is fully mixed add the gelatin or agar-agar (follow agar-agar step process) and blend again.
▫️Pour the blend over the chocolate crust and refrigerate for at least 1 hour.

* Store them in the fridge up to 1 week or freeze them up to 6 months.

! ! ! E N J O Y ! ! !

🇪🇸 Spanish:

INGREDIENTES

Base:
▪️1/2 taza de harina de almendra
▪️1/3 taza de cacao en polvo 100%
▪️1 scoop o 30gr de proteína de chocolate
▪️Opcional: 1/3 taza de azúcar de coco (si la proteína que utilizáis no tiene endulzantes o azúcares)
▪️1/4 taza de aceite de coco derretido

Relleno:
▪️1/2 taza de leche de coco enlatada
▪️2 bananas grandes
▪️Zumo de 1/2 limón
▪️1 scoop o 30gr de proteína de vainilla
▪️Gelatina o agar agar (si queréis que sea un postre totalmente vegano)

PASOS

▫️En un bol, mezclar la harina de almendra, cacao, proteína en polvo, azúcar de coco y aceite de coco hasta que quede una masa.
▫️Transferir la masa a 4 mini moldes de tartaletas con base desmontable. Apretar la masa en la base de los moldes y dejar en la nevera.
▫️En un procesador de alimentos o trituradora de mano, triturar las bananas con leche de coco, zumo de limón y proteína de vainilla.
▫️Una vez todo bien integrado, añadir gelatina y triturar otra vez hasta que quede bien mezclado. O, si usáis agar-agar, seguir bien los pasos de cómo utilizarlo.
▫️Verter la mezcla encima de la base de chocolate y dejar en la nevera almenos una hora.

* Conservar en la nevera durante una semana o congelar hasta 6 meses.

! ! ! D I S F R U T A D L O ! ! !

BANANA CHOCOLATE PROTEIN TARTS