Raspberry Chocolate Tart | Good Hemp
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Raspberry Chocolate Tart

A fantastic no-bake, high protein, guilt-free indulgence. Easy to make - simply refrigerate the tart and enjoy as a dessert or afternoon treat! Made exclusively by The Petite Cook.

  • Makes: 9-inch tart
  • Prep: 15 mins
  • Refrigerate: 1 - 2 hours
  • Rich Source of Omega 3
  • Vegetarian

What you’ll need:

For the base:

  • 150g Good Hemp Pure Protein Powder
  • 1 tbsp Good Hemp Seed Hearts
  • 60g unsweetened cocoa powder
  • 4 tbsp melted butter (or coconut oil)
  • 1 tbsp maple syrup (optional)

For the filling:

  • 170ml Good Hemp Milk Original
  • 200g dark chocolate, finely chopped
  • 50g sugar
  • 1 tbsp dessicated coconut, to decorate
  • 200g fresh raspberries, to decorate

Method:

  1. In a food processor, add in the protein powder, Seed Hearts, cocoa powder, melted butter and maple syrup if using. Pulse until combined.
  2. Press the mixture evenly into a 9 inch tart pan and refrigerate until ready to use.
  3. Pour Good Hemp Milk Original into a small bowl and microwave until hot.
  4. In a large bowl fold in the chopped chocolate. Slowly pour in hot milk and stir until creamy and smooth.
  5. Pour the chocolate filling over the prepared crust.
  6. Decorate the top with fresh raspberries and sprinkle with coconut.
  7. Place in the fridge to set for 1-2 hours, then serve.
  8. Store leftovers in an airtight container - use within 2 days.

Made exclusively by The Petite Cook.